Ingredients
- 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 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
- 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
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