Red Lentil Soup
Red Lentil Soup
- 3 tbsp. of Vegetable Oil or Clarified Butter (Ghee)
- 1 medium Onion (chopped)
- 12 Peppercorns (Saabut Kaali Mirch)
- 4 Bay Leaves (Tezz Patta) (crumbled)
- 3 ¾ cups of Vegetable Stock
- ½ pound of Red Lentils (washed)
- 2 tbsp. of Fresh Parsley (chopped)
- 3 Dry Red Chillies (seeded)
- Salt (to taste)
- (1 ½") piece of Ginger Root (Adrak) (grated)
- In a pot, heat clarified butter or oil over low heat until well hot. Add
onion and cook until they are soft and transparent by stirring occasionally. - Add peppercorns and bay leaves and cook for 5 minutes. Add stock, 1 cup
water, lentils, parsley, chilies and salt. - Cook over medium heat for 10 minutes. When soup begins to boil, add
ginger and continue to cook by stirring for about 10 minutes.
Serving Suggestions: Serve Hot
Ethnic Group: Pakistani
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
Comments
No comments yet.
Leave a comment