Persian New Year Noodle Soup (Ash Reshteh)

101cookbooks.com

Austin R

2 tablespoons extra virgin olive oil

1 onion, thinly sliced

1 long red chili OR green serrano chile, finely chopped

½ teaspoon ground turmeric

1 teaspoon ground cumin

¼ teaspoon freshly ground black pepper

8 ½ cups / 2 liters good-tasting vegetable stock/broth or water

100 g / 3.5 oz French lentils, green lentils, yellow split peas or brown lentils

one 14-ounce can chickpeas, or equivalent from dried, rinse if using canned

2 cups / 350g cooked cranberry beans or borlotti beans

2 teaspoons fine grain sea salt, or to taste

120 g thin egg noodles, linguine, or spaghetti, fresh or dried

3 ½ oz / 100g / one large bundle fresh spinach leaves, trimmed and finely shredded

½ cup finely chopped cilantro leaves

2 tablespoons chopped fresh dill

juice of one lime, plus more to tasted

subheading: Toppings:

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

1 large onion, thinly sliced

½ cup sour cream, creme fraiche, full fat yogurt or liquid kashk

50 g / scant 2 ounces of toasted, chopped walnuts

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