Ashe Reshteh
(Iranian Noodle Soup)
Not very nice, this is a popular dish, maybe find a better recipe version!
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INGREDIENTS
| 1/2 |
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cup red lentils,
rinsed and sorted
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| 1 |
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can chick peas,
rinsed and drained
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| 1 |
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can cannelini beans,
rinsed and drained
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| 2 |
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cups water
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| 3 |
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teaspoons tumeric
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| 1 |
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teaspoon cumin
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| 2 |
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teaspoons vegie stock (vegeta)
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| 1 |
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cup of fresh spinach leaves
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| 1 |
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cup pasta (short spaghetti)
gluten free if desired
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fresh black pepper
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fresh coriander
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tofutti (vegan cream cheese),
to serve
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hommus, to serve
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lemon wedges, to serve |
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INSTRUCTIONS
| 1. |
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In a heavy bottomed soup pot, put beans and spices in the water and bring to boil.
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| 2. |
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Simmer for 30 minutes (the soup should have thickened, and the beans nice and soft).
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| 3. |
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Add salt and pepper to taste.
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| 4. |
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Add pasta and cook for 10 minutes, or until al dente.
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| 5. |
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Stir through coriander and spinach leaves and allow to wilt.
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| 6. |
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Serve with Tofutti, a dollop of hommus, more coriander and a lemon wedge. |
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