Fijian Dhal Soup Recipe

Name: Fijian Dhal Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
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.
3
In a saute pan, add olive oil, garlic and onions and cook until lightly browned.
4
Add onion mixture, crushed chili pepper, carrots and celery to large stock pot. Cook for 15 minutes or until carrots are tender.
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

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups water, 2 cups dry lentils, 1/2 teaspoon fenugreek seeds, 1/2 teaspoon mustard seed, and more.

Yes, Fijian Dhal Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fijian Dhal Soup

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