Dahl Soup, Vegetarian
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, oil, or ghee
6 cloves garlic, chopped
2 cups chopped onion
1/2 teaspoon crushed dried chili 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 Worcestershire sauce
Method
- In a
medium size stockpot 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 stockpot, add 10 cups water and drained dhal pea mixture and bring to
a boil. Reduce heat and simmer
for about ˝ hour or until peas are soft.
- In a
sauté pan, add olive oil, garlic and onions and cook until lightly browned.
- Add
onion mixture, crushed chili pepper, carrots and celery to large stockpot.
Cook for 15 minutes or until carrots are tender.
- Puree
soup in batches in a blender or food processor.
- Return
to stockpot and add salt, turmeric, curry powder, chicken soup base and soy
sauce.
- Simmer
for another 5 minutes and then serve