This is my take on a classic Persian soup that in a fantastic way to use up a ton of greens and herbs that may be coming out of your garden or CSA bag. I honestly had some low expectations the first time I made this. It sounded like a pretty boring soup: healthfood masquerading as something fun. But rather than being uninspired glop, this turned out to be a hugely satisfying and incredibly delicious recipe—in part because of the use of a variety of wonderful garnishes. Being wrong has never been as deliciously pleasant.
Serve with a crap ton of garnishes and flatbread, if available.
Prep time: 3 cocktails
1 bunch Italian flat leaf parsley, stems removed
1-2 bunches cilantro, stems removed
1 cup fresh dill, stems removed
1 cup fresh basil, stems removed
Olive oil
1 ½ yellow onions, chopped
3-4 cloves garlic
½ tsp turmeric
1 TBSP zaatar
Ground black pepper
1 can garbanzo beans, drained and rinsed
¼-1/2 cup French green lentils
3 quarts vegetable stock, homemade or store-bought
1 pound frozen spinach or chard, chopped
6-8 ounces whole wheat linguini
1-2 pinches saffron
Lemon wedges
Garnishes should include at least a few of the following:
Fresh mint
Plain yogurt or sour cream
Fried scallions (you can make them yourself or buy a bag at an Asian grocer)
The greens of a bunch of scallions, chopped
Combine herbs in a food processor and pulse until you get to the point of having them coarsely chopped – maybe 6-8 pulses. You want the average piece to be a little smaller than your pinky fingernail. Set aside.
In a large pot, heat olive oil over medium heat. Once shimmering, add onions and sauté, stirring well, until they turn a little golden brown, about 15 minutes. Add garlic and sauté one more minute, stirring a few times. Add turmeric, zaatar, and a lot of fresh ground black pepper and stir until everything is well-integrated and fragrant, about 30-60 seconds.
Add garbanzo beans and lentils. Stir well for 30 seconds and add your veggie stock, frozen spinach or chard, and the herb mixture from the food processor. Bring to a boil, then reduce to a simmer and cook, covered for 60 minutes. Adding water if needed.
Now break your dried linguini in half and break each half again so that you end p with quarter-length noodles. Stir into the soup and stir frequently. Boil uncovered until the noodles are done and the lentils are soft – about 20-30 more minutes, adding more water if necessary.
When noodles are just about done, boil a very small amount of water. Crush up the saffron threads between your fingers and place in a small bowl. Pour a couple tablespoons of the boiling water over the threads and allow to steep for 2 minutes. Then add the saffron/water to the soup and stir well. Cook everything a couple more minutes and adjust taste, as necessary.
Serve with lemon wedges and garnishes.
1 bunch Italian flat leaf parsley, stems removed
1-2 bunches cilantro, stems removed
1 cup fresh dill, stems removed
1 cup fresh basil, stems removed
Olive oil
1 ½ yellow onions, chopped
3-4 cloves garlic
½ tsp turmeric
1 TBSP zaatar
Ground black pepper
1 can garbanzo beans, drained and rinsed
¼-1/2 cup French green lentils
3 quarts vegetable stock, homemade or store-bought
1 pound frozen spinach or chard, chopped
6-8 ounces whole wheat linguini
1-2 pinches saffron
Lemon wedges
Garnishes should include at least a few of the following:
Fresh mint
Plain yogurt or sour cream
Fried scallions (you can make them yourself or buy a bag at an Asian grocer)
The greens of a bunch of scallions, chopped
Combine herbs in a food processor and pulse until you get to the point of having them coarsely chopped – maybe 6-8 pulses. You want the average piece to be a little smaller than your pinky fingernail. Set aside.
In a large pot, heat olive oil over medium heat. Once shimmering, add onions and sauté, stirring well, until they turn a little golden brown, about 15 minutes. Add garlic and sauté one more minute, stirring a few times. Add turmeric, zaatar, and a lot of fresh ground black pepper and stir until everything is well-integrated and fragrant, about 30-60 seconds.
Add garbanzo beans and lentils. Stir well for 30 seconds and add your veggie stock, frozen spinach or chard, and the herb mixture from the food processor. Bring to a boil, then reduce to a simmer and cook, covered for 60 minutes. Adding water if needed.
Now break your dried linguini in half and break each half again so that you end p with quarter-length noodles. Stir into the soup and stir frequently. Boil uncovered until the noodles are done and the lentils are soft – about 20-30 more minutes, adding more water if necessary.
When noodles are just about done, boil a very small amount of water. Crush up the saffron threads between your fingers and place in a small bowl. Pour a couple tablespoons of the boiling water over the threads and allow to steep for 2 minutes. Then add the saffron/water to the soup and stir well. Cook everything a couple more minutes and adjust taste, as necessary.
Serve with lemon wedges and garnishes.
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