Noodle Soup Flavor (Print Version)
# Ingredients:
→ Base
01 -
1 teaspoon turmeric
02 -
4 cloves garlic, minced
03 -
1 large onion, diced
04 -
2 tablespoons olive oil
→ Broth & Legumes
05 -
1 cup cooked navy beans
06 -
1 cup lentils, rinsed
07 -
1 cup cooked kidney beans
08 -
1 cup cooked chickpeas
09 -
6 cups vegetable broth
→ Noodles & Greens
10 -
Salt and pepper to taste
11 -
1 cup chopped dill
12 -
1 cup chopped parsley
13 -
3 cups chopped spinach
14 -
1/2 pound Persian noodles or linguine
15 -
1 cup chopped cilantro
→ Garnish
16 -
Fried onions, for garnish
17 -
Sour cream or yogurt, for serving
# Instructions:
01 -
Warm the olive oil in a big pot over medium heat. Pop in the diced onion and cook for around 5 minutes until it softens and looks see-through.
02 -
Mix in the minced garlic and turmeric. Let it cook for a couple of minutes till the smell gets nice and strong.
03 -
Pour in the veggie broth and toss in the lentils, chickpeas, kidney beans, and navy beans. Turn the heat up to boil, then lower it to a gentle simmer for about 20 minutes.
04 -
Throw the Persian noodles or linguine into the pot and let them cook for 10 minutes. You want them soft by the end.
05 -
Toss in the spinach, parsley, cilantro, and dill. Mix it all together and let it cook until the greens look wilted, about 5-7 minutes.
06 -
Adjust the taste with a bit of salt and a few grinds of pepper.
07 -
Scoop into bowls, and finish it off with a dollop of yogurt or sour cream and a sprinkle of fried onions.
# Notes:
01 -
Grab some warm flatbreads like lavash or pita for dipping.
02 -
Serve alongside a cucumber and yogurt salad with mint for a refreshing balance.
03 -
A light green salad with a lemony vinaigrette makes a great side option.