Comforting and healthy, this herby soup is filled with fibre and nutrients.
Serves 6
1 hour + 30 minutes
Ingredients
- 2 tbs olive oil
- 1 onion, sliced
- 2 cloves garlic, chopped
- 1 tsp ground turmeric
- 1 bunch parsley, chopped
- 1 bunch coriander, chopped
- 3 stalks spring onion, chopped
- 2 bunches chives, chopped
- 1 bunch dill, chopped
- 180g baby spinach
- 100g (½ cup) dried lentils
- 2L vegetable stock
- 400g canned kidney beans, drained and rinsed
- 400g canned cannellini beans, drained and rinsed
- 180g dried wheat noodles (dried udon cooked slightly longer than package directions is a good subsitute for traditional reshteh noodles)
- Greek yoghurt, to serve
Method
1
Heat the oil in a large pot over medium heat.
2
Add the onions and garlic. Season with salt. Sauté for about 5 minutes, until softened.
3
Add the turmeric, herbs and spinach, and sauté for about 10 minutes, until dark green and wilted.
4
Add the lentils and stock. Bring to the boil over high heat, then reduce the heat to low and simmer for 1 hour.
5
Break the noodles in half, then add to the soup with the beans and simmer for another 15 minutes, stirring occasionally. Taste and season.
6
Serve hot with a dollop of Greek yoghurt.
