Dhal (Split Pea) and Dumpling Soup with Butternut Squash
Servings
6
Prep Time
15-20 minutes
Cook Time
1 hour
"Dhal (split pea) and dumpling soup is a quintessential comfort food in my beloved Trinidad. During the holiday season, I like to add butternut squash or pumpkin and either smoked turkey wings or a leftover ham bone. It's an easy, forgiving dish that can be personalized to include any vegetable or herbs that you like."
Author:Susan Sisarran
Ingredients
8 oz cubed butternut squash/pumpkin
1 ½ cup dried split peas, rinsed until water runs clear
12 cups water
6-8 cloves minced garlic
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2 tsp New Harvest Turmeric
2 carrots, cut into small chunks
4 thinly-sliced celery stalks
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1 tsp Flowering Hyssop Thyme
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1 Tbsp freshly ground Robusta Black Pepper
Sweet peppers (optional)
Whole hot pepper (optional)
Salt to taste
1 cup flour
½ tsp salt
½ tsp sugar (optional)
Finely minced herb like thyme or cilantro (optional)
½ cup water (more or less), to get either a firm and smooth or soft dough
For the Soup
For the Dumplings
Directions
Bring water to a boil and add all soup ingredients. Cook until split peas are tender (about 45 minutes).
While soup is cooking, knead dough to a stiff consistency for chewy dumplings, or soft for a more tender dumpling and cover with a moist towel.
Once soup is almost done, roll out dough (1/8” thick) on a floured surface and cut into 1-inch squares.
Add dough to soup and do not stir — leave for 3-5 minutes to allow dough to stiffen.
Once the dumplings float to the top, cook another 3-5 minutes.
Adjust salt and seasonings and serve hot.
Garnish with chopped scallions (optional).
Supermarket
Fair Trade