Vegan Recipes +
 
Ashe Reshteh
(Iranian Noodle Soup)
Not very nice, this is a popular dish, maybe find a better recipe version!
 
 
         
SOURCE       VEGIEHEAD.COM
         
 

 
INGREDIENTS
 
1/2 cup red lentils,
rinsed and sorted
 
1 can chick peas,
rinsed and drained
 
1 can cannelini beans,
rinsed and drained
 
2 cups water
 
3 teaspoons tumeric
 
1 teaspoon cumin
 
2 teaspoons vegie stock (vegeta)
 
1 cup of fresh spinach leaves
 
1 cup pasta (short spaghetti)
gluten free if desired
 
  fresh black pepper
 
  fresh coriander
 
    tofutti (vegan cream cheese),
to serve
 
    hommus, to serve
 
    lemon wedges, to serve
 
 
INSTRUCTIONS
 
1.   In a heavy bottomed soup pot, put beans and spices in the water and bring to boil.
 
2.   Simmer for 30 minutes (the soup should have thickened, and the beans nice and soft).
 
3.   Add salt and pepper to taste.
 
4.   Add pasta and cook for 10 minutes, or until al dente.
 
5.   Stir through coriander and spinach leaves and allow to wilt.
 
6.   Serve with Tofutti, a dollop of hommus, more coriander and a lemon wedge.