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Ingredientes
- 1/4 c. Dry chickpeas
- 1/4 c. Dry Navy beans
- 1/4 c. Dry Red Kidney beans
- 14 c. Water
- 3 lrg Onions, peeled and thinly sliced
- 5 x Cloves garlic, peeled and chopped
- Â Â Sauteeing liquid (I used balsamic vinegar)
- 1/2 tsp Pepper
- 1 tsp Tumeric
- 1/2 c. Lentils
- 2 c. Vegetable broth
- 1/2 c. Minced scallions or possibly chives
- 1/2 c. Minced fresh dill
- 1 c. Minced parsley
- 6 c. Minced fresh spinach -or possibly-
- 2 box (10-ounce) frzn spinach
- 1 x Fresh beet, peeled and diced
- 1/2 lb Persian noodles or possibly linguine, broken in half (I used linguine)
- 2 Tbsp. Red wine vinegar
- 1 x Onion, peeled and thinly sliced
- 6 x Cloves garlic, peeled and chopped
- Â Â Sauteeing liquid (I used balsamic vinegar)
- 1 tsp Tumeric
- 1/2 c. Fresh mint, minced
Direcciones
- 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
- (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!
- 1. Soak chickpeas, navy beans and kidney beans in 2 c. of water for 2 hrs. Drain.
- 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.
- 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.
- 3. Add in lentils and veg broth, and simmer 50 min more.
- 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.
- 5. Add in noodles and cook for 10 min. Stir in the vinegar and mix well.
- 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.
- 7. To serve: Ladle soup into the bowls and top with the mint garnish.
- Serves 8
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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% |
