Рецепт Persian New Year Noodle Soup

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0 голосов | 1047 визитов
Порций: 8

Ингредиенты

Cost per serving $1.76 view details

Инструкции

  1. I got this recipe from the New York Times Living Section last week. It was soaking time for the beans), but I suspect it can be thrown in a crock pot
  2. (I haven't tried which yet-any suggestions on how to convert it). I do not usually have the time to make recipes like this, but this is delicious. I cannot wait to have the left overs at lunch!
  3. 1. Soak chickpeas, navy beans and kidney beans in 2 c. of water for 2 hrs. Drain.
  4. 2. In a large pot, sautee the onions and garlic in the balsamic vinegar over medium heat. Add in the pepper and turmeric, and saute/fry for 1 minute more.
  5. Add in the soaked beans and saute/fry for 3 min. Ass the remaining 12 c. of water and bring to a boil, skimming off the foam as it forms. Reduce heat, cover and simmer for 45 min.
  6. 3. Add in lentils and veg broth, and simmer 50 min more.
  7. 4. Add in scallions, dill, parsley, spinach and beet. Continue cooling, stirring occasionally, for 1 hour, or possibly till beans are tender. Add in more water if soup is too thick.
  8. 5. Add in noodles and cook for 10 min. Stir in the vinegar and mix well.
  9. 6. For the Garnish: Saute/fry the onion and garlic in the balsamic vinegar in a small skillet. Remove from heat; add in turmeric and mint and mix well.
  10. 7. To serve: Ladle soup into the bowls and top with the mint garnish.
  11. Serves 8

Nutrition Facts

Amount Per Serving %DV
Serving Size 628g
Recipe makes 8 servings
Calories 244  
Calories from Fat 11 5%
Total Fat 1.32g 2%
Saturated Fat 0.23g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 294mg 12%
Potassium 543mg 16%
Total Carbs 47.32g 13%
Dietary Fiber 9.7g 32%
Sugars 5.96g 4%
Protein 11.37g 18%
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