Categories: Soups/stews, Ethnic, Appetizers, Vegetarian 
      Yield: 6 servings 
  
      3 tb Ghee                              1/2 lb Red lentils, washed 
      1 md Onion, chopped                      2 tb Chopped fresh parsley 
     12 ea Peppercorns                         3 ea Dry red chilies, seeded 
      4 ea Bay leaves, crumbled                     Salt 
  3 3/4 c  Vegetable stock                     1 ea 1/2" piece of ginger, grated 
  
  Heat ghee over low heat.  Add onion & cook til it softens, stirring 
  ocassionally.  Add peppercorns & bay leaves & cook for 5 minutes.  Add 
  stock, 1 c water, lentils, parsley, chilies & salt.  Cook over medium heat 
  for 10 minutes.  When soup begins to boil, add ginger & cotinue to cook & 
  stir for 10 minutes.  Serve hot.  Lentils should be soft. 
   
  Adapted from Ismail Merchant "Indian Cuisine"