Ash-e Reshteh (Persian Legume Soup)

Name: Ash-e Reshteh (Persian Legume Soup)
Cook time: 3 h 40 min
Yield: 6 cups
Cuisine: United Kingdom
Ingredients: ⅓ cup dry chickpeas (garbanzo beans); ⅓ cup dry kidney beans; 2 tablespoons olive oil, divided, or as needed; 1 large red onion, thinly sliced; 1 tablespoon dried mint; 2 large yellow onions, thinly sliced; 6 cloves garlic, or to taste, minced; 2 teaspoons ground turmeric; 6 cups vegetable stock; 3 cups packed chopped fresh parsley; 2 cups packed chopped fresh cilantro; 2 cups packed chopped fresh mint; 3 bunches scallions, chopped (green parts only); ½ cup dry lentils; ½ pound linguine pasta; 1 pound fresh spinach, chopped; 1 tablespoon all-purpose flour; alt and fresh ground pepper to taste'; 1 cup Greek yogurt

Wonderful Persian soup.

INGRIDIENT

⅓ cup dry chickpeas (garbanzo beans)

⅓ cup dry kidney beans

2 tablespoons olive oil, divided, or as needed

1 large red onion, thinly sliced

1 tablespoon dried mint

2 large yellow onions, thinly sliced

6 cloves garlic, or to taste, minced

2 teaspoons ground turmeric

6 cups vegetable stock

3 cups packed chopped fresh parsley

2 cups packed chopped fresh cilantro

2 cups packed chopped fresh mint

3 bunches scallions, chopped (green parts only)

½ cup dry lentils

½ pound linguine pasta

1 pound fresh spinach, chopped

1 tablespoon all-purpose flour

salt and fresh ground pepper to taste

1 cup Greek yogurt

DIRECTION

Step: 1

Place the chickpeas and kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.

Step: 2

Heat 1 tablespoon olive oil in a skillet over medium heat; stir in red onion. Cook and stir until onion has turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.

Step: 3

Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.

Step: 4

Stir parsley, cilantro, mint, scallions, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.

Step: 5

Stir 1/2 of the spinach to the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.

Step: 6

Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.

Step: 7

Serve soup with yogurt and fried red onions.

NUTRITION FACT

Per Serving: 475 calories; protein 22.9g; carbohydrates 76.3g; fat 11.3g; cholesterol 7.5mg; sodium 434.3mg.

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