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 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
8 1/2 cups vegetable stock/broth or water
100g/3.5oz French lentils, green lentils, yellow split peas or brown lentils
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
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
8 1/2 cups vegetable stock/broth or water
100g/3.5oz French lentils, green lentils, yellow split peas or brown lentils
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 chile 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, then stir in the broth.
- Bring to a boil and add the lentils (or split peas) to the pot. Cook until they are just tender, about 25 minutes. Stir in the cooked chickpeas and cranberry (or borlotti) beans and the salt. Bring 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. Stir in the spinach, and cilantro and dill. Add a big squeeze of lime to the pot or serve wedges along with each bowl of soup. 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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