January 12th, 2011
Made this for dinner and it was Amazing.  The broth is really hearty and all of the different layers of flavours: beans, spinach, fresh herbs, toasted walnuts, made a little symphony in my mouth. 
This recipe is from 101Cookbooks.com, a food blog by Heidi Swanson that is completely vegetarian and uses mostly whole/natural ingredients.  She makes incredibly tasty dishes that always leave me feeling good about what I ate. Definitely worth checking out!
New Year Noodle Soup
If you don’t have beans that have already been cooked you can use canned ones. Or you can soak the garbanzo & borlotti overnight, and add them after the broth comes to a boil. Cook for 15 minutes, then stir in the yellow split peas/lentils. This way the beans/lentils should be done cooking around the same time. The original recipe calls for fresh borlotti beans, which aren’t in season. I used dried borlotti that I cooked a couple weeks back, then froze until now. And, on the noodle front, I couldn’t help but add more than what the original recipe called for. You can actually use more/less noodles - even when it seemed like too much, they always manage to get slurped up in a soup like this. 

2 tablespoons olive oil1 onion, thinly sliced1 long red chili OR green serrano, finely chopped1/2 teaspoon ground turmeric1 teaspoon ground cumin1/4 teaspoon freshly ground black pepper
8 1/2 cups / 2 liters good-tasting vegetable stock/broth
100g / 3.5 oz yellow split peas or brown lentils1 1/2 cups cooked chickpeas, rinsed if using canned2 cups / 350g cooked borlotti beans
fine grain sea salt
120 g thin egg noodles, fresh or dried3 1/2 oz / 100g fresh spinach leaves, finely shredded1/2 cup finely shredded cilantro leaves2 tablespoons chopped fresh dilljuice of one lime
Toppings:1 tablespoon olive oil1 tablespoon unsalted butter1 large onion, thinly sliced100 ml sour cream or creme fraiche50g / 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, a few minutes. Add the spices and cook for another thirty seconds, just long enough for them to toast a bit, then stir in the stock. Bring to a boil and add the split peas/lentils to the pot. Cook until they are just tender, about 25 minutes. Stir in the cooked chickpeas and borlotti beans. Once the beans have heated throughout, season with salt to taste.
In the meantime, you can 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 caramelized, 8 - 10+ minutes. Set aside.
Just 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.
Serve right away, each bowl topped with a big spoonful of caramelized onions, some creme fraiche, and a sprinkling of walnuts.
Serves about 4.
Adapted slightly from the Ash-e Reshteh / New Year Noodle Soup recipe in Saraban, by Greg & Lucy Malouf
Prep time: 20 min  - Cook time: 40 min 

Made this for dinner and it was Amazing.  The broth is really hearty and all of the different layers of flavours: beans, spinach, fresh herbs, toasted walnuts, made a little symphony in my mouth. 

This recipe is from 101Cookbooks.com, a food blog by Heidi Swanson that is completely vegetarian and uses mostly whole/natural ingredients.  She makes incredibly tasty dishes that always leave me feeling good about what I ate. Definitely worth checking out!

New Year Noodle Soup

If you don’t have beans that have already been cooked you can use canned ones. Or you can soak the garbanzo & borlotti overnight, and add them after the broth comes to a boil. Cook for 15 minutes, then stir in the yellow split peas/lentils. This way the beans/lentils should be done cooking around the same time. The original recipe calls for fresh borlotti beans, which aren’t in season. I used dried borlotti that I cooked a couple weeks back, then froze until now. And, on the noodle front, I couldn’t help but add more than what the original recipe called for. You can actually use more/less noodles - even when it seemed like too much, they always manage to get slurped up in a soup like this.

2 tablespoons olive oil
1 onion, thinly sliced
1 long red chili OR green serrano, finely chopped
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

8 1/2 cups / 2 liters good-tasting vegetable stock/broth

100g / 3.5 oz yellow split peas or brown lentils
1 1/2 cups cooked chickpeas, rinsed if using canned
2 cups / 350g cooked borlotti beans

fine grain sea salt

120 g thin egg noodles, fresh or dried
3 1/2 oz / 100g fresh spinach leaves, finely shredded
1/2 cup finely shredded cilantro leaves
2 tablespoons chopped fresh dill
juice of one lime

Toppings:
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large onion, thinly sliced
100 ml sour cream or creme fraiche
50g / 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, a few minutes. Add the spices and cook for another thirty seconds, just long enough for them to toast a bit, then stir in the stock. Bring to a boil and add the split peas/lentils to the pot. Cook until they are just tender, about 25 minutes. Stir in the cooked chickpeas and borlotti beans. Once the beans have heated throughout, season with salt to taste.

In the meantime, you can 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 caramelized, 8 - 10+ minutes. Set aside.

Just 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.

Serve right away, each bowl topped with a big spoonful of caramelized onions, some creme fraiche, and a sprinkling of walnuts.

Serves about 4.

Adapted slightly from the Ash-e Reshteh / New Year Noodle Soup recipe in Saraban, by Greg & Lucy Malouf

Prep time: 20 min  - Cook time: 40 min