This recipe from 101 Cookbooks is one that has been on my Pinterest “Recipes to Try” board since… well, since I joined Pinterest. I’ve been eyeing and coveting it for 2 YEARS.
Why oh why did I wait so long to make it? I think it was the long ingredient list that seemed a bit prohibitive. But now that I finally went for it, I realized that it is not really as involved as it originally seemed.
There’s something really satisfying about making a recipe that you’ve been staring at forever, one that’s been relegated to the bottom of a Pinterest board. It’s like crossing an item off your to-do list that’s been nagging you for a while. Except more delicious.
This is a hearty, broth-based soup filled with protein-packed beans, lentils, and chickpeas, seasoned with turmeric and cumin, and topped with caramelized onions and creamy Greek yogurt. I think what really elevates this soup are the unexpected twists: the spinach and parsley stirred in just at the last minute for added freshness, the tanginess of the lime juice, and the perfectly cooked egg noodles which add texture.
Just a note: you definitely want to eat this soup right after cooking. Leftovers are just not as good, because of the noodles, spinach, and parsley added right at the end, which are best immediately rather than when they’re allowed to get mushy. It’s a big pot of soup, so make sure you have plenty of friends to feed when this is made! It will not fare well as leftovers for lunch the next day.
Spiced Lentil and Bean Noodle Soup
Adapted from 101 Cookbooks
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 poblano chile or hot yellow pepper, finely chopped
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 8 1/2 cups vegetable broth
- 100g brown lentils
- 1 can chickpeas, rinsed
- 1 can borlotti beans
- fine grain sea salt
- 120 g thin egg noodles
- 1.5 cups fresh spinach leaves, finely shredded
- 1/2 cup finely shredded parsley leaves
- 1 teaspoon dried dill
- 4 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large onion, thinly sliced
- sour cream or Greek yogurt
- Heat the oil in a large soup pot over medium heat. Add the onion and the chile pepper and cook until softened, a few minutes.
- Add the spices and cook for another thirty seconds, then stir in the stock. Bring to a boil and add the lentils to the pot. Cook until they are just tender, about 25 minutes. Stir in the chickpeas and borlotti beans. Once the beans have heated throughout, season with salt to taste.
- In the meantime, prepare the caramelized onions for topping. Heat the olive oil and butter in a large frying pan over medium heat with a few pinches of salt. Cook the onion, stirring occasionally, until golden and caramelized, roughly 30 minutes. Set aside.
- Just before serving, add the noodles to the simmering soup and cook until al dente. Stir in the spinach, cilantro, dill, and lime juice. Serve immediately, topped with the caramelized onions and sour cream.