Fijian Dhal Soup

Ingredients

• Servings: 12
• 4 cups water
• 2 cups dry lentils
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon mustard seed
• 10 cups water
• 2 tablespoons olive oil
• 6 cloves garlic, chopped
• 2 cups chopped onion
• 1/2 teaspoon crushed dried chile pepper
• 4 carrots, chopped
• 3 large stalks celery, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1 teaspoon curry powder
• 2 tablespoons chicken bouillon powder
• 3 tablespoons soy sauce

Recipe

• in a medium size stock pot add 4 cups water, dhal peas, fenugreek seeds, mustard seeds and soak for about 1 hour. when softened, drain and rinse well.
• in a large stock pot, add 10 cups water and drained dhal pea mixture and bring to a boil. reduce heat and simmer for about 1/2 hour or until peas are soft.
• in a saute pan, add olive oil, garlic and onions and cook until lightly browned.
• add onion mixture, crushed chili pepper, carrots and celery to large stock pot. cook for 15 minutes or until carrots are tender.
• puree soup in batches in a blender or food processor. return to stock pot and add salt, turmeric, curry powder, chicken soup base and soy sauce. simmer for another 5 minutes and then serve