Val Dal, a lablab bean, is widely used as a food crop throughout the tropics, especially in Africa, India and Indonesia. I like it because it cooks fast, like lentils or split peas and has a light flavor. Why are so many of my soups yellow? I can’t resist adding turmeric to every savory dish I can. I love the flavor and even more I love how nutritious it is.
2 cups dried val dal (any lentil or split pea can substitute)
3 carrots, cut into 1/2 inch slices
1 onion coarse chopped
1/2 bulb of fresh garlic, minced
1 teaspoon turmeric
2 tablespoon dried leeks/parsley/fennel herb mix (plain parsley can be substituted)
1/2 teaspoon mustard powder
8 cups water
1. Put beans in a colander. Remove small stones and rinse.
2. Place a large soup pot on the stove on medium high heat.
3. Add in all the ingredients, stir and cover.
4. Bring to a boil.
5. Reduce heat to low and cook for 20 to 30 minutes until beans are soft.
Soup can be served as is or may also be pureed for a smooth soup. Try adding some fresh lemon juice to the soup to bring out the flavor.