Mixed Bean & Herb Noodle Soup

Name: Mixed Bean & Herb Noodle Soup
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: Serves 4
Cuisine: Iranian
Ingredients: sea salt and freshly ground pepper; 50 g/2 oz/¼ cup dried chickpeas, soaked overnight with 1 tsp bicarbonate of soda/baking soda added to the water, then cooked until tender; juice of 1 lemon; warm Thin Flatbread; 1 small handful of finely chopped coriander/cilantro leaves; 85 g/3 oz spinach leaves; 100 g/3½ oz/½ cup dried kidney beans, soaked overnight and cooked until just tender (following the instructions for chickpeas), or 200 g/7 oz/1 cup canned kidney beans, drained and rinsed; ½ tsp turmeric; 3 large onions, thinly sliced; 4 tbsp sunflower oil; 1.5 l/52 fl oz/6½ cups Vegetable Stock; 50 g/2 oz/¼ cup brown lentils, rinsed; 55 g/2 oz reshteh; 1 small handful of finely chopped dill leaves; 1 small handful of finely chopped parsley leaves; 100 ml/3½ fl oz/scant ½ cup soured cream or liquid kashk; lemon wedges

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

This hearty soup is a quintessential part of the Norouz (Persian New Year). The fine noodles, or reshteh, are associated with new beginnings and good fortune. You could substitute the reshteh with thin egg noodles, linguini, or angel hair pasta broken into shorter lengths. If you use canned kidney beans, they should be added at the same time as the lentils.

Ingredients

Asia
Iran
Main course
Vegetarian
Soup

Ingredients

Method