December 14, 2022

Persian Noodle Soup

Name: Persian Noodle Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Tbsps olive oil, plus extra for drizzling; 2 onions, thinly sliced; 1 tsp ground turmeric; 1 tsp ground cumin; 3 cloves of garlic, peeled and thinly sliced; 1 green chilli, finely chopped (de-seeded if you like); 1 x 700g jar of Bold Bean Co Queen Chickpeas or Organic White Beans (or 2 x 400g tins, such as haricot or cannellini); 1 x 400g tin green or Puy lentils, drained and rinsed; 1.25 litres vegetable stock; 200g spinach, washed and roughly chopped; 80g linguine/spaghetti, broken into 3cm sticks; Small bunch of parsley, chopped; Small bunch of coriander, chopped; Small bunch of dill, chopped; Juice of 1 unwaxed lemon (use the zest below); 50g toasted pine nuts; 1 green chilli, finely chopped (de-seeded if you like); Zest of 1 unwaxed lemon; 3 Tbsps extra virgin olive oil; Handful of herbs

Rated 5.0 stars by 1 users

Servings

Cook Time

30 minutes

Author:

Anna Jones

Anna: "This is my take on Persian noodle soup, expertly guided by my dear friend, Mersedeh. It’s a deeply savoury soup with spice, chickpeas, lentils and some pasta thrown in for good measure. This is a great way to use up the ends of bags of pasta you have hanging around. I have suggested a noodle pasta but really any pasta bashed up a bit will do."

Anna uses white beans in this recipe but our Queen Chickpeas would also bang in this dish!

Ingredients

3 Tbsps olive oil, plus extra for drizzling
2 onions, thinly sliced
1 tsp ground turmeric
1 tsp ground cumin
3 cloves of garlic, peeled and thinly sliced
1 green chilli, finely chopped (de-seeded if you like)
1 x 700g jar of Bold Bean Co Queen Chickpeas or Organic White Beans (or 2 x 400g tins, such as haricot or cannellini)
1 x 400g tin green or Puy lentils, drained and rinsed
1.25 litres vegetable stock
200g spinach, washed and roughly chopped
80g linguine/spaghetti, broken into 3cm sticks
Small bunch of parsley, chopped
Small bunch of coriander, chopped
Small bunch of dill, chopped
Juice of 1 unwaxed lemon (use the zest below)