High protein anti-inflammatory noodle soup (aush reshteh) 👩🏻‍🍳

By Pick Up Limes · 180 min

Ingredients

Instructions

1. Soak the chickpeas and kidney beans in plenty of water, and the lentils and mung beans in separate bowl of plenty of water, overnight on the counter.
2. The next day, drain and rinse the soaked legumes.
3. Combine the drained chickpeas, kidney beans and boiling water in a large pot over high heat and bring to a boil uncovered.
4. Skim off the foam that forms on top, then reduce to a gentle simmer, cover completely with a lid and cook for 50 to 60 minutes.
5. Meanwhile, heat the oil in a large pan over high heat. Add the onion and salt and cook until lightly golden, about 5 minutes.
6. Add the garlic and cook until golden.
7. Add the dried mint and turmeric and stir to toast for 20 seconds.
8. Set aside a quarter of the onion mixture in a bowl for garnish, and add the rest to the pot of beans.
9. When the beans are cooked through, add the drained lentils and mung beans, bring to a boil, then reduce to a gentle simmer, cover and cook for 15 minutes.
10. Meanwhile, chop the parsley, cilantro, spinach and green onion.
11. Add the noodles and cook for 7 to 8 minutes, until al dente.
12. Add the chopped greens, salt, fenugreek and pepper to the pot and cook for 2 to 3 minutes, adding more water as needed since the beans and noodles absorb liquid quickly.
13. Serve, topping each bowl with yogurt and the reserved onion and garlic mixture.

Summarized from Pick Up Limes's video. Watch it for the details.

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