Ash-e-reshte Soup

Directions

Step1

Heat oil over medium heat — add onions, garlic and stir until soft

Step2

Add beans, chickpeas and turmeric, cook for 2 minutes

Step3

Stir in 3 litres of water and 1 tbspn salt and bring to the boil.

Step4

Reduce heat to low and cook covered for 45 minutes or until beans are tender

Step5

Add lentils and stock and cook covered for 30 minutes or until lentils are soft

Step6

Add noodles, spring onions, herbs and half the silverbeet and cook for 5 minutes until it wilts

Step7

Add remaining spinach and cook uncovered for a further 20 minutes

Step8

Season with salt and pepper, then stir in kasha/sour cream — top with fried garlic and mint

Step9

FRIED MINT AND GARDEN:

Step10

Heat oil in frypan over medium heat. Cook onion and garlic for 4 minutes or until golden brown

Step11

Add turmeric and mint, cook until fragrant — sprinkle on top of each bowl.