Recipe - Persian New Year Noodle Soup

One fourth cup Dried chickpeas
One fourth cup Dried Navy beans
One fourth cup Dried Red Kidney beans
14 cup Water
3 lg Onions; peeled and
thinly cut or sliced up
5 Cloves garlic; peeled and
minced
Sauteeing liquid (I used
balsamic vinegar)
One half teaspoon Pepper
1 teaspoon Tumeric
One half cup Lentils
2 cup Vegetable broth
One half cup Chopped scallions or chives
One half cup Chopped fresh dill
1 cup Chopped parsley
6 cup Chopped fresh spinach or
2 Boxes (10oz) frozen spinach
1 Fresh beet; peeled and minced
One half pound Persian noodles or linguine;
broken in half (I used
linguine)
2 tablespoon Red wine vinegar

GARNISH
1 Onion; peeled and thinly
cut or sliced up
6 Cloves garlic; peeled and
minced
Sauteeing liquid (I used
balsamic vinegar)
1 teaspoon Tumeric
One half cup Fresh mint; chopped

Date: Mon, 25 Mar 96 08:39:37 EST

From: "Sherry Cohen" cohens@vrinet.com
I got this recipe from the New York Times Living Section last week. It was
adapted from "The New Food of Life" by Najmieh Batmanglij and further
adapted by me to make it LF veg. It takes five hours to make (includes
soaking time for the beans), but I suspect it can be thrown in a crock pot
(I haven't tried that yetany suggestions on how to convert it?). I don't
usually have the time to make recipes like this, but this is delicious. I
can't wait to have the left overs at lunch!

1. Soak chickpeas, navy beans and kidney beans in 2 cups of water for 2
hours. Drain.

2. In a large pot, sautee the onions and garlic in the balsamic vinegar
over medium heat. Add the pepper and turmeric, and saute for 1 minute more.
Add the soaked beans and saute for 3 minutes. Ass the remaining 12 cups of
water and bring to a boil, skimming off the foam as it forms. Reduce heat,
cover and simmer for 45 minutes.

3. Add lentils and veg broth, and simmer 50 minutes more.

4. Add scallions, dill, parsley, spinach and beet. Continue cooling,
stirring occasionally, for 1 hour, or until beans are tender. Add more
water if soup is too thick.

5. Add noodles and cook for 10 minutes. Stir in the vinegar and mix well.

6. For the Garnish: Saute the onion and garlic in the balsamic vinegar in a
small skillet. Remove from heat; add turmeric and mint and mix well.

7. To serve: Ladle soup into the bowls and top with the mint garnish.
Serves 8

FATFREE DIGEST V96 #84

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.