Prep 10 mins
Cook 3 hrs 45 mins
I developed this recipe after spending 2 months holidaying in Fiji. Their Indian soups were just tremendous but I could not get them to tell me the ingredients.
- 10 cups water
- 1 large ham bone
- 3 large bay leaves
- 10 peppercorns
- 1⁄2 teaspoon whole cloves, wrap in cheesecloth
- 2 inches cinnamon sticks, wrap in cheesecloth
- 2 large celery ribs, including leaves, chopped
- 1⁄2 cup split peas
- 1⁄2 cup yellow split peas
- 1⁄4 cup red lentil
- 4 tablespoons extra virgin olive oil
- 1 large onion, chopped small
- 4 garlic cloves, chopped
- 8 cups water
- 2 teaspoons Madras curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1⁄2 teaspoon hot red pepper flakes
- 1 teaspoon salt
- 2 large carrots, peeled and chopped
- In a large cooking pot, add 10 cups of water and bring to boil.
- Add ham bone, bay leaves, peppercorns, whole cloves, cinnamon stick, celery including leaves, green and yellow split peas and red lentils.
- Bring to boil, reduce heat, cover and simmer for 3 hours.
- Remove from heat and let completely cool until fat gels on the top.
- Carefully skim all fat and discard.
- Remove ham bone and large ham pieces that fall off the bone and set aside.
- Leave small pieces of ham in cooking pot.
- Remove sack of cloves and cinnamon stick and discard.
- In a frying pan, heat olive oil.
- Add onion and garlic and saute' until onions are translucent.
- Transfer cooked onions to cooking pot.
- Add 8 cups of water, curry powder, turmeric, ground cumin, red hot pepper flakes, salt, carrots, and bring to boil.
- Reduce heat, cover and simmer for 1/2 hour.
- Puree' soup in batches in a food processor or blender and return to cooking pot.
- Chop ham pieces into bite size pieces and add to cooking pot.
- Adjust seasonings to taste.
- Bring soup back to boil.
- If you prefer a spicier soup, add more red hot pepper flakes or some cayenne pepper.
- Serve soup hot.
This wasn't what we were expecting, texture-wise, but the flavor is wonderful. The peas and lentils completely disintegrated during their three-hour boil, so we found this recipe to be a complex, richly-flavored broth rather than the thick pea soup we anticipated. To make it thicker, we added cubed potatoes and cubed ham at the same time we added the sauteed onions. We also served it with a sprinkling of scallions. Because we didn't have cheesecloth, we put the spices in a large tea ball, and that worked great.
I fixed this in the crockpot today. Since I did not have cheesecloth, I took a paper coffee filter and put the spices in that and tied it up with some strong quilters thread. Worked great!!! As I was retrieving the bones out of the pot the aroma of the first spices smelled so good. I could not resist and had to try some of the meat. It has a nice flavor at this point. There was not much evaporation using the crockpot, so I only add enough water to bring it back up to 10-12 cups. Very good soup I loved all the flavors. If you let the soup cool some before you eat it you can taste even more of the flavors. Thank you William for a great recipe.