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 ocassionally. 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.