Fiji: Spiced Dhal Soup

This is a warmly-spiced, thick and creamy soup that needs a lot of salt. I enjoyed it, but I doubt I would make it again. It looks just like the Armenian Apricot Soup that I love, but it falls short of it by a ways.

Fijian Spiced Dhal Soup
Makes enough for 2

1/4 cup dry pink lentils
1/4 tsp fenugreek seeds
1/4 tsp mustard seeds
1 cup strong vegetable stock
1 tsp oil
2 garlic cloves, minced
1/2 onion, chopped
1/4 tsp ground red chilies
1/2 carrot, chopped
1/2 tsp salt
1/4 tsp ground turmeric
1/4 tsp curry powder
1 tsp soy sauce


Soak the lentils, fenugreek, and mustard in a large sauce pan for about an hour. Drain the lentils, add the vegetable stock, and bring to a boil. Reduce the heat and simmer, partially covered, for about 30 minutes, or until the lentils have been reduced to a soft mush.

Heat the oil in a frying pan, add the onions and garlic, and cook over medium heat until they are lightly browned, about 5 minutes.

Add the browned onion-garlic mixture to the lentils. Also add the chilies and carrots, and cook for another 15 minutes, until the carrots are tender.

Allow it to cool a bit, then pour into a blender and puree.

Pour back into saucepan and add salt, turmeric, curry, and soy sauce. Simmer for 5 minutes. Pour into bowls and garnish with soy sauce.