Fijian Dhal Soup

1. In a medium size stock pot add 4 cups water, dhal peas, fenugreek seeds, mustard seeds and soak for about 1 hour. When softened, drain and rinse well.

2. In a large stock pot, add 10 cups water and drained dhal pea mixture and brin g to a boil. Reduce heat and simmer for about 1/2 hour or until peas are soft.

3. In a saute pan, add olive oil, garlic and onions and cook until lightly browned.

4. Add onion mixture, crushed chili pepper, carrots and celery to large stock pot. Cook for 15 minutes or until carrots are tender.

5. Puree soup in batches in a blender or food processor. Return to stock pot and add turmeric, curry powder, cumin, chicken soup base, and soy sauce. Simmer for another 5 minutes and then serve.

adapted from William Anatooskin, Allrecipes.com