Persian Noodle Soup

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Persian Noodle Soup

 

3 large onions, peeled and thinly

3 tablespoons oil

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 teaspoon turmeric

10 cups water

1/4 cup dried red kidney beans, washed and soaked for 2 hours drained

1/4 cup dried navy beans

1/4 cup dried chickpeas

1/2 cup lentils

1/2 cup vegetable broth

1/2 cup coarsely chopped fresh chives or scallions

1/2 cup chopped fresh dill

1/2 cup coarsely chopped fresh, parsley

6 cups spinach, washed, chopped

3 cups frozen spinach, chopped

1 fresh beet, peeled, diced 1/2 inch pieces

1/2 pound persian noodles or 1/2 pound linguine

1 tablespoon all-purpose flour

1 cup liquid whey-kashk or 1/4 cup wine vinegar

 

Brown the onions in 3 tablespoons oil in a large pot. Add 2 teaspoons salt, 1/4

teaspoon pepper, and 1/2 teaspoon turmeric. Pour in 10 cups water and add

kidney beans, navy beans and chickpeas; bring to boil, skim the froth as it

forms, reduce heat, cover and simmer for 45 minutes over medium heat.

Add lentils and broth. Cook 55 minutes longer.

Add chopped chives or scallions, dill, parsley, spinach and beet. Continue

cooking, stirring from time to time, for 1 1/2 hours or until the beans are

tender. Correct seasoning and add water if the soup is too thick.

Add noodles and flour and cook about 10 minutes, stirring occasionally. Stir in

the liquid whey (or vinegar) and mix well.

Pour the soup into a tureen and serve. serves 6.