This soup is called Mung Dahl or otherwise known as Split Pea Soup.
Once again I made many errors in creating this soup and the main one being the first time I used the split peas I didn’t wash them and ended up with a glumby mess.
I preserve my garlic in olive oil. The garlic infuses the oil, which is great to use on pizza’s or toasted bread.
Grab one out of the bottle with a fork and cut up. This is also a great way to avoid garlic fingers.
Add the garlic to one diced onion and one diced sweet green pepper.
Add some ghee
Add some tumeric, ground fennel, cumin and ground oragano.
Get one cup of split peas and wash it really well
The first couple of rinses the water is going to look like this. Make sure you keep going.
Once the water is clear, drain it off and add to your cooked onion/green pepper & spices.
Add 6 cups of water.
Add one finely diced beetroot. I forgot to take a photo of the beetroot cause I wanted to wash my hands.
Add one diced carrot.
Add some diced pumpkin.
Add some sliced french beans.
Add some chopped cabbage.
Bring it all to the boil and then let it rapidly simmer for about 15 – 20 minutes
Once your soup is nice and think and the dahl is soft add some chopped baby spinch.
Now the you can add some chopped corinader if you want.
Don’t let it burn on the bottom.
To finish when your about to serve add some lime juice, fresh coriander, salt and freshly ground pepper.
Oh and a little more of ghee.
Yummy, the leftovers are great for lunch.