Difference between revisions of "Red Lentil Soup"
RealRecipes (talk | contribs) m (Text replace - "Category:Pakistani Recipes" to "Category:Pakistani cuisine") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Pakistani ([^cC])(.*)\]\]" to "Category:Pakistani cuisine Category:$1$2 Recipes") |
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[[Category:Lentil Recipes]] | [[Category:Lentil Recipes]] | ||
[[Category:Pakistani cuisine]] | [[Category:Pakistani cuisine]] | ||
| − | [[Category:Pakistani Soups]] | + | [[Category:Pakistani cuisine]] |
| + | [[Category:Soups Recipes]] | ||
[[Category:Red lentil Recipes]] | [[Category:Red lentil Recipes]] | ||
[[Category:Soup Recipes]] | [[Category:Soup Recipes]] | ||
[[Category:Broth recipes]] | [[Category:Broth recipes]] | ||
Revision as of 12:07, 9 May 2012
Description
Ingredients
- 3 tb ghee or vegetable oil
- 1 md Onion, chopped
- 12 ea Peppercorns
- 4 ea bay leaves, crumbled
- 3 3/4 c vegetable stock
- 1/2 lb red lentils, washed
- 2 tb Chopped fresh parsley
- 3 ea Dry red chilies, seeded
- salt
- 1 ea 1/2" piece of ginger, grated
Directions
Heat ghee (or oil) over low heat. Add Onion & cook till it softens, stirring occasionally. 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 & continue to cook & stir for 10 minutes. Serve hot. Lentils should be soft.
