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

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
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.