Popular Recipes Fijian Dhal Soup

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Fijian Dhal Soup

"I developed this soup after going on a 2 month vacation in Fiji. For those of you who enjoy a somewhat spicy soup, this one is for you. If you want to make it really spicy add a little more cayenne pepper."

Ingredients :

• 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

Instructions :

Prep :	Cook : 12M	Ready in :

• 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

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