Ash E Reshteh Iranian Noodle Soup
Ingredients
- ½ cup canola oil
- 2 onions, thinly sliced
- ½ cup each dried kidney and cannellini beans, chickpeas, soaked overnight, drained
- 1½ tbsp. ground turmeric
- Kosher salt and freshly ground black pepper, to taste
- 6 cups chopped spinach
- 1 cup chopped parsley
- ½ cup brown lentils
- 1 bunch chives, finely chopped
- 2 cups reshteh or dried linguini
- 8 cloves garlic, thinly sliced
- 2 tbsp. dried mint
- ¼ cup powdered whey (optional; see recipe, mixed with 4 tbsp. water)
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