Aush reshteh
Ingredients
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- g · Chickpeas
- g · Dry kidney beans
- g · Dry brown lentils
- g · Mung beans
- l · Water
- ml · Vegetable oil
- · Medium yellow onions (chopped)
- g · Salt
- · Cloves of garlic (thinly sliced)
- g · Dried mint leaves
- g · Ground tumeric
- g · Reshteh (or linguini, or any other flour noodles)
- A handful · Parsley (chopped)
- A handful · Coriander (aka cilantro) (chopped)
- A handful · Spinach (chopped)
- A stalk · Green onion
- A pinch · Ground black pepper
- ml · Greek (or soy) yogurt
Process
- In one bowl, add chickpeas and kidney beans, and cover with lots of water. In another bowl, add the lentils and mung beans. Cover those with plenty of water as well. Leave the bowls overnight.
- The next day, drain the water from both bowls and rinse well;
- In a big pot on high heat, add the chickpeas and beans, and add the water. Bring to a boil, uncovered;
- You'll see foam as the pot comes to a boil. Scoop the foam off when it happens, reduce the heat to a simmer and cook for 50–60 minutes, covered;
- To a large pan on high heat, add the oil, onion and salt. Cook until the onions are lightly golden, no more;
- To that, add the garlic and cook until they're golden;
- Next, add the dried mint and tumeric, stir-fry for a bit;
- Set aside 1/4 of the mixture for garnish and add the rest to the pot of beans and chickpeas;
- Add the drained lentils and mung beans when the beans are cooked through;
- Bring the pot to a boil again, then reduce to simmer, cover and cook for 15 more minutes;
- Chop all the greens;
- To the pot, add the noodles and cook until al dente;
- Add the chopped greens and pepper. Cook for 3 minutes, adding more water if necessary;
- Serve the soup with yogurt and the reserved onion mixture.
Notes
- Change the water of your soaking legumes often.