Persian Noodle Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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
• 1/4 cup dried lentils, picked through and washed
• 1/2 cup fresh flat-leaf parsley, chopped
• 1/2 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
• 1/2 cup canned chick-peas, drained and rinsed
• 1/4 cup canned kidney beans, drained and rinsed
• 1/2 cup canned navy beans, drained and rinsed
• 2 cups plain greek yogurt, for garnish (optional)

Recipe

• 1 heat a large pot over medium-high heat 4 tablespoons of the olive oil with scallions and garlic. cook for 3 minutes or until the garlic starts to soften.
• 2 add the turmeric. cook for a minute to blend the flavors. add the lentils, parsley, cilantro, spinach/kale, and a pinch of salt. add the stock, bring to a boil then turn the heat down to a simmer. cook for 20 minutes. add the spaghettini. simmer for 10 minutes more.
• 3 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. add the mint and cook 1 minute more. set aside.
• 4 add chickpeas, kidney beans and navy beans to the soup and continue to simmer for 10 minutes. taste for salt. the soup is ready. serve with a dollop of yogurt and fried onions.
• 5 recipe adapted from lucid food: cooking for an eco-conscious life by louisa shafia, ten speed press, 2010.