Scott:
Ana:
Alex:
Ingredients
- 2 Tbs olive oil
- 1 onion, thinly sliced
- 1 hot pepper, chopped
- 1/2 tsp tumeric
- 1 tsp cumin
- 1/4 tsp black pepper
- 8 cups vegetable stock
- 4 oz yellow spit peas or brown lentils
- 1 1/2 cups chikpeas (cooked) (1/2 cup dry)
- 2 cups borlotti beans (striped red), (2/3 cup dry)
- salt
- 120 g thin egg noodles
- 4 oz spinach, shredded
- 1/2 cup cilantro
- 2 Tbs fresh dill
- 3 Tbs lime juice
- 3 Tbs olive oil **
- 3 Tbs unsalted butter **
- 3 large onions, sliced **
- 1 tsp salt **
- 4 oz sour cream
- 2 oz chopped walnuts, toasted
Steps
1) Melt oil and butter, and salt (**). Add onions and caramelize. Set aside
2) Meanwhile, sauté 1 onion and hot pepper (5-10 min). Add turmeric, cumin, pepper (30 sec). Add stock and split peas. Cook until tender (25 min) Add chickpeas and beans. Cook until warm. Add salt.
3) Just before serving, add noodles too soup and cook until al dente. Add Spinach, cilantro, dill, lime juice.
4) Serve soup topped with onions, sour cream, walnuts
Comments
scott @ Feb. 11, 2020, 12:27 p.m.
But Ana only thinks its a 4 if you add a very large pinch of salt to the caramelized onions. Otherwise it's a 3
scott @ Feb. 11, 2020, 12:29 p.m.
I used a full pepper this time (did not reduce). It was fine, although it needed the lime and sour cream