lENTIL sOUP
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com

Ingredients List [Yield: 750mL]

  • 1 Cup Yellow Split Peas
  • 1 White Onion, Sliced
  • 4 Cloves Garlic, Sliced
  • 2-3 Green Cardamom Pods, Crushed
  • 1 Tsp. Peppercorns, Toasted
  • 2 Cloves, Toasted
  • 1 Tbsp. Coriander, Toasted
  • 1 Tbsp. Cumin, Toasted
  • 1 Tsp. Dried Chilies [Optional]
  • 2 Bay Leaves
  • Salt & Pepper, To Taste
  • 5 Stalks of Fresh Thyme, stem off
  • 5 Stalks of Fresh Cilantro, stem off
Step 1
This is a recipe based on the Classic Guyanese Soup called "Dhal", a staple food in the West Indian Country.
Step 2
In a medium size stock pot on medium heat, saute onions and garlic with a tbsp of vegetable oil until soft and tender.  The onions and garlic should have no colour.
Step 3
Add Lentils to the stock pot. Add cold water to the pot, enough to more than cover the lentils by 1/4 in volume, and bring to a boil.  Then reduce to a simmer.
Step 4
Once liquid is lowered to a simmer, add spices , fresh herbs and bay leaves.  Cover with lid and simmer until lentils are tender and soft to the touch.
Step 5
Remove from heat.  Using a hand blender, blend liquid to a fine, smooth soup-like consistency.  Add more water and adjust with Salt if necessary to get your ideal soup-like consistency.  Serve Hot!
LENTIL SOUP

A rich and hearty soup, perfect for those cold autumn and winter nights.