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Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 onion, thinly sliced

  3. 1 long red chili OR green serrano, finely chopped

  4. 1/2 teaspoon ground turmeric

  5. 1 teaspoon ground cumin

  6. 1/4 teaspoon freshly ground black pepper

  7. 8 1/2 cups / 2 liters good-tasting vegetable stock/broth

  8. 100g / 3 1/2 oz yellow split peas or brown lentils

  9. 1 1/2 cups cooked chickpeas, rinsed if using canned

  10. 2 cups / 350g cooked borlotti beans

  11. fine grain sea salt

  12. 120 g thin egg noodles, fresh or dried

  13. 3 1/2 oz / 100g fresh spinach leaves, finely shredded

  14. 1/2 cup finely shredded cilantro leaves

  15. 2 tablespoons chopped fresh dill

  16. juice of one lime

  17. Toppings:

  18. 1 tablespoon olive oil

  19. 1 tablespoon unsalted butter

  20. 1 large onion, thinly sliced

  21. 100 ml sour cream or creme fraiche

  22. 50g / scant

  23. 2 ounces of toasted, chopped walnuts

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large, thick-bottomed soup pot over medium heat. Add the onion and the chile and cook until they soften, a few minutes. Add the spices and cook for another thirty seconds, just long enough for them to toast a bit, then stir in the stock. Bring to a boil and add the split peas/lentils to the pot. Cook until they are just tender, about 25 minutes. Stir in the cooked chickpeas and borlotti beans. Once the beans have heated throughout, season with salt to taste.

  2. In the meantime, you can prepare the toppings. Heat the olive oil and butter in a large frying pan over medium heat along with a couple big pinches of salt. Cook the onion, stirring occasionally, until golden and caramelized, 8 - 10+ minutes. Set aside.

  3. Just before you're ready to eat, add the noodles to the simmering soup and cook until al dente. Stir in the spinach, and cilantro and dill. Add a big squeeze of lime to the pot or serve wedges along with each bowl of soup. Taste and adjust the seasoning to your liking.

  4. Serve right away, each bowl topped with a big spoonful of caramelized onions, some creme fraiche, and a sprinkling of walnuts.

  5. Serves about 4.

  6. Adapted slightly from the Ash-e Reshteh / New Year Noodle Soup recipe in Saraban , by Greg & Lucy Malouf

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