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.

• Calories: 168 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons olive oil
• 4 cups water
• 2 cups chopped onion
• 10 cups water
• ½ teaspoon ground turmeric
• 4 carrots, chopped
• 1 teaspoon curry powder
• 6 cloves garlic, chopped
• 3 tablespoons soy sauce
• 2 tablespoons chicken bouillon powder
• 2 cups dry lentils
• ½ teaspoon fenugreek seeds
• ½ teaspoon mustard seed
• ½ teaspoon crushed dried chile pepper
• 3 large stalks celery, chopped

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

In a saute pan, add olive oil, garlic and onions and cook until lightly browned.

Step 4

Add onion mixture, crushed chili pepper, carrots and celery to large stock pot. Cook for 15 minutes or until carrots are tender.

Step 5

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