Persian noodle soup

1. 1

   Heat the olive oil in a large pan over a medium heat, and fry the onions for 5 minutes, or until soft and pale golden in colour. Add the turmeric and garlic and cook for a further 4 minutes.

2. 2

   Add the chickpeas, lentils and haricot beans to the onions and pour in the stock. Simmer for 30 minutes, stirring occasionally.

3. 3

   Melt the butter in a non-stick frying pan over a low heat. Fry the sliced onions for 20 minutes, stirring occasionally, until they are deeply caramelised.

4. 4

   When the beans have simmered for 30 minutes, add the noodles to the pot and cook for a further 10 minutes.

5. 5

   Wilt the spinach in a pan with a little water for 2 minutes, drain and squeeze as much liquid out as you can. Roughly chop the spinach on a board, along with the parsley, coriander and mint.

6. 6

   Stir the spinach and herbs into the noodles and beans. Fold in the soured cream and serve with the caramelised onions on top.

1 serving ≈ 463 g

Nutrition values are estimates. - means data is unavailable.