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Persian New Year’s Soup with Beans, Noodles, and Herbs

Updated February 23, 2016
(1 Votes)

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Cookbook

Lucid Food

Published by Ten Speed Press

This image courtesy of JenniferMartine.Cookstr.com

Serves 6 to 8

CostModerate

Moderate

Total Timea day or more

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Taste and Textureherby, savory, spiced

Type of Dishhot soup, soup

Ingredients

  • 1/2 cup dried chickpeas, soaked overnight in water to cover
  • 1/4 cup dried kidney beans, soaked overnight in water to cover
  • 1/2 cup dried fava beans, soaked overnight in water to cover, or 1 1/2 cups frozen lima beans
  • 3 yellow onions
  • 7 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1/4 cup dried lentils
  • 14 cups vegetable stock or chicken stock
  • Salt
  • 1 large handful fresh mint leaves, torn into pieces
  • 6 ounces thin egg noodles or linguine, broken into thirds
  • 1 bunch leafy greens, stemmed, and coarsely chopped
  • 1/4 cup fresh dill leaves, minced
  • 1/2 cup fresh cilantro, minced
  • 1/2 cup fresh flat-leaf parsley, minced
  • 2 cups plain yogurt

Instructions

Dice 1 of the onions. Heat a large pot over medium-high heat and add 4 tablespoons of the olive oil. Add the onion and sauté until lightly browned, about 5 minutes. Drain and rinse the chickpeas, kidney beans, and fava beans, and add them to the onion along with 4 of the minced cloves of garlic, the turmeric, and lentils. Sauté for 1 minute, then add the stock and bring to a boil. Boil the beans, covered, for 1 hour. Tilt the lid so the pot is partially covered and simmer, stirring occasionally, for 1 1/2 hours. Season with salt.

Slice the remaining 2 onions into thin half moons. Heat a sauté pan over high heat and add the remaining 3 tablespoons olive oil. Add the onions and fry, stirring frequently, until the onions are brown and caramelized. Add the remaining garlic and the mint and sauté for 1 minute. Season with salt and set aside.

Add the noodles to the soup and cook until tender, 6 to 8 minutes. When the noodles are almost done, add the leafy greens and the fresh herbs and cook for 2 minutes.

Serve with a large dollop of yogurt and a few tablespoons of the sautéed onion mixture.

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Brown lentils are the most common, but green lentils can easily be used as well.

What type of lentils works best?

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