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Receta Persian New Year Noodle Soup
by Global Cookbook

Persian New Year Noodle Soup
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  Raciónes: 8

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
  •     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
  •     Sauteeing liquid (I used balsamic vinegar)
  • 1 tsp Tumeric
  • 1/2 c. Fresh mint, minced

Direcciones

  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. Soak chickpeas, navy beans and kidney beans in 2 c. of water for 2 hrs. Drain.
  4. 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. Add in lentils and veg broth, and simmer 50 min more.
  7. 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. Add in noodles and cook for 10 min. Stir in the vinegar and mix well.
  9. 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. To serve: Ladle soup into the bowls and top with the mint garnish.
  11. Serves 8