1 - Hit it out of the park! The changes I made worked well. The original had 1/2 cup cilantro, 2 Tbsps dill and spinach leaves. I used dill, parsley, tarragon and nasturtium leaves.
2 - Once again, following my recipe, this was a hit.
2 Tbsps. olive oil
1 onion (6oz/170g) thinly sliced
1 long red chili OR green serrano chile, finely chopped
1/2 tsp turmeric
1 tsp ground cumin
1/4 tsp freshly ground black pepper
100g/3.5oz French lentils, green lentils, yellow split peas or brown lentils
1 onion (6oz/170g) thinly sliced
1 long red chili OR green serrano chile, finely chopped
1/2 tsp turmeric
1 tsp ground cumin
1/4 tsp freshly ground black pepper
100g/3.5oz French lentils, green lentils, yellow split peas or brown lentils
8 1/2 cups vegetable stock/broth or water
one 14-ounce can chickpeas, or equivalent from dried, rinse if using canned
2 cups/350g cooked cranberry beans or borlotti beans
2 tsps. salt, to taste
120 g thin egg noodles, linguine, or spaghetti, fresh or dried
3 1/2 oz/100g nasturtium leaves (or spinach, trimmed) finely shredded
one 14-ounce can chickpeas, or equivalent from dried, rinse if using canned
2 cups/350g cooked cranberry beans or borlotti beans
2 tsps. salt, to taste
120 g thin egg noodles, linguine, or spaghetti, fresh or dried
3 1/2 oz/100g nasturtium leaves (or spinach, trimmed) finely shredded
⅓ cup (20g) parsley, finely chopped
2 Tbsps. (8g) fresh dill, finely chopped
1 Tbsp (2–3g) fresh tarragon, finely chopped
juice of one lime, plus more to taste
Toppings:
1 Tbsp extra virgin olive oil
1 Tbsp butter
1 large onion, thinly sliced
1/2 cup sour cream, creme fraiche, full fat yogurt or liquid kashk
50 g / scant 2 ounces of toasted, chopped walnuts
Toppings:
1 Tbsp extra virgin olive oil
1 Tbsp butter
1 large onion, thinly sliced
1/2 cup sour cream, creme fraiche, full fat yogurt or liquid kashk
50 g / scant 2 ounces of toasted, chopped walnuts
- Heat the oil in a large, thick-bottomed soup pot over medium heat. Add the onion and the chilli and cook until they soften, 8 minutes or so.
- Add the spices and cook for another thirty seconds, just long enough for them to toast a bit and release their aromas, then stir in the lentils (or split peas) to toast for a couple minutes.
- Add the broth and bring to a boil cook the lentils until they are just tender, about 25 minutes.
- Stir in the cooked chickpeas and cranberry (or borlotti) beans and the salt. Return to a simmer.
- In the meantime, prepare the toppings. Heat the olive oil and butter in a large frying pan over medium heat along with a couple big pinches of salt.
- Cook the onion, stirring occasionally, until golden and deeply caramelized, 8 - 10+ minutes. Set aside with the sour cream and chopped walnuts.
- A few minutes before you're ready to eat, add the noodles to the simmering soup and cook until al dente, usually about 5 minutes.
- Stir in the greens and the chopped herbs and the lime juice. Taste and adjust the seasoning to your liking, adding more salt if needed.
- Serve right away, each bowl topped with a big spoonful of caramelized onions, some sour cream, and a sprinkling of walnuts.
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