Name: Persian Noodle Soup
Yield: 4 servings
Ingredients: 7 tablespoons olive oil; 2 bunches scallions, chopped; 3 garlic cloves, minced; 1 teaspoon ground turmeric; 10 cups low sodium vegetable broth or 10 cups chicken stock; 14 cup dried lentils, picked through and washed; 12 cup fresh flat-leaf parsley, chopped; 12 cup fresh cilantro, chopped; 2 cups packed leafy greens, thick stems removed an coarsely chopped (spinach, kale); salt, to taste; 6 ounces whole wheat spaghettini, broken into quarters; 2 yellow onions, cut in half and thinly sliced; 1 large handful fresh mint leaves, finely chopped; 12 cup canned chick-peas, drained and rinsed; 14 cup canned kidney beans, drained and rinsed; 12 cup canned navy beans, drained and rinsed; 2 cups plain Greek yogurt, for garnish (optional)

Servings: 4 persons

7 tablespoons olive oil
2 bunches scallions, chopped
3 garlic cloves, minced
1 teaspoon ground turmeric
10 cups low sodium vegetable broth or 10 cups chicken stock
14 cup dried lentils, picked through and washed
12 cup fresh flat-leaf parsley, chopped
12 cup fresh cilantro, chopped
2 cups packed leafy greens, thick stems removed an coarsely chopped (spinach, kale)
salt, to taste
6 ounces whole wheat spaghettini, broken into quarters
2 yellow onions, cut in half and thinly sliced
1 large handful fresh mint leaves, finely chopped
12 cup canned chick-peas, drained and rinsed
14 cup canned kidney beans, drained and rinsed
12 cup canned navy beans, drained and rinsed
2 cups plain Greek yogurt, for garnish (optional)

1
Heat a large pot over medium-high heat 4 tablespoons of the olive oil with scallions and garlic.
2
Cook for 3 minutes or until the garlic starts to soften.
3
Add the turmeric.
4
Cook for a minute to blend the flavors.
5
Add the lentils, parsley, cilantro, spinach/kale, and a pinch of salt.
6
Add the stock, bring to a boil then turn the heat down to a simmer.
7
Cook for 20 minutes.
8
Add the spaghettini.
9
Simmer for 10 minutes more.
10
Meanwhile, over medium-high heat, heat the remaining 3 tablespoons of olive oil in a frying pan and fry the onions until golden brown, about 8-10 minutes.
11
Add the mint and cook 1 minute more.
12
Set aside.
13
Add chickpeas, kidney beans and navy beans to the soup and continue to simmer for 10 minutes.
14
Taste for salt.
15
The soup is ready.
16
Serve with a dollop of yogurt and fried onions.
17
Recipe adapted from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia, Ten Speed Press, 2010.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Persian Noodle Soup

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