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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."

Photo by Burlap & Barrel

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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