If you've ever had Italian wedding soup, this is basically in the same spirit, but with Persian flavors. In retrospect, I should have paired with a piney rose. What was I thinking!?
Source: Plantbased Passport | Serves: 6 | Time: 45 min
Changes: didn't add the mint oil at the end; used onion powder instead of real onion; and used gluten free pasta
2 14.5 oz cans #lentils drained
2 14.5 oz cans pinto #beans drained
1 tbsp EVO
3 cups parsley leaves
3 cups cilantro leaves
10 oz baby spinach
7 garlic cloves minced
1 tbsp onion powder
8 oz gluten free spaghetti noodles, broken in half
1 tbsp turmeric
3 tbsp dried mint
5 heaping tablespoon plain, unsweetened vegan yogurt plus more to serve
S&P, to taste
Food process cilantro, parsley and spinach in batches until finely minced. Set aside. (Alternatively, you can mince herbs and spinach with a knife).
Heat olive oil in a large pot over medium heat. Add dried mint, turmeric, onion powder, and garlic cook for 2 minutes.
Add cilantro, parsley and spinach and cook for 5 minutes.
Add beans and lentils. Then pour in enough water to cover all the ingredients by 1 inch.
Bring to a boil, then reduce to medium-low. Cook for 15 minutes, stirring occasionally to prevent sticking. Continue to check the water level and add enough water to keep cover ingredients, as needed.
Add noodles and cook until they are al dente, around 8 minutes. Remove from heat.
Stir in yogurt. Season with salt and pepper, to taste. Ladle soup into bowls. Enjoy!