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Dhal (Split Pea) and Dumpling Soup with Butternut Squash

Susan Sisarran

Servings

6

Prep Time

15-20 minutes

Cook Time

1 hours

"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."

Dhal (Split Pea) and Dumpling Soup with Butternut Squash

Ingredients

    For the Soup

    • 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
    • 2 tsp New Harvest Turmeric
    • 2 carrots, cut into small chunks
    • 4 thinly-sliced celery stalks
    • 1 tsp Flowering Hyssop Thyme
    • 1 Tbsp freshly ground Robusta Black Pepper
    • Sweet peppers (optional)
    • Whole hot pepper (optional)
    • Salt to taste

    For the Dumplings

    • 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

    Directions

    1. Bring water to a boil and add all soup ingredients. Cook until split peas are tender (about 45 minutes).

    2. 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.

    3. Once soup is almost done, roll out dough (1/8” thick) on a floured surface and cut into 1-inch squares.

    4. Add dough to soup and do not stir — leave for 3-5 minutes to allow dough to stiffen.

    5. Once the dumplings float to the top, cook another 3-5 minutes.

    6. Adjust salt and seasonings and serve hot.

    7. Garnish with chopped scallions (optional).

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