3 tbsp Butter or Olive oil
1 medium Onion, peeled and chopped
1/2 tsp Black pepper
2 Bay leaves
3-3/4 C Chicken stock
2 tbsp Fresh cilantro, chopped
1C Lentils, washed and picked over
2 Carrots, diced
1/2 piece Fresh ginger root, grated
Salt to taste
Heat onion, ginger in butter or oil. Saute until well cooked (5-7 minutes) Add chicken stock, lentils, carrots and bay leaf. Bring to boil. Turn down the heat and add salt and pepper to taste. Simmer for 15-20 minutes.