Iranian-Inspired Chickpea and Lentil Noodle Soup - WILD GREENS & SARDINES

Updated at: Thu, 17 Aug 2023 12:03:21 GMT

Step 1

Heat the oil (or clarified butter) in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and deep golden brown, about 25 minutes; as the onion starts to brown, reduce the heat and stir more often. Add the garlic and cook over medium-low heat, stirring for a minute or two. Transfer about 1/3 of the onion mixture to a small bowl. Reserve it for garnish.

Step 2

Add the chickpeas, broth, and 2 cups water to the pot. Stir well to combine with the onion mixture. Bring to a boil. Cover, lower the heat, and simmer for 1½ hours or until the chickpeas are tender. Add the lentils, turmeric, salt, pepper, and 2 cups of water. Return to a boil. Cover and simmer over low heat until the lentils are tender, about 15 to 20 minutes.

Step 3

Bring a large pot of salted water to a boil. Add the linguine and cook until just al dente, checking about 2 minutes before the recommended cooking time on the package. Drain the linguine, reserving the cooking liquid.

Step 4

Mix the dill, cilantro, and green onions. Add half of the herb mixture and half of the spinach to the pot. Add 1/2 cup of the pasta cooking liquid and cook until the spinach is very tender, about 10 minutes (if the soup is too thick, add 1/4 cup pasta cooking liquid).

Step 5

When ready to serve, stir in the remaining spinach and add the cooked pasta. Cook uncovered until the spinach just wilts, about 1 minute, adding more pasta liquid by tablespoon if the soup is too thick. Stir in the second part of the herb mixture. Taste and adjust seasoning. Stir in the yogurt (or kashk).

Step 6

Reheat the onion and garlic mixture reserved for garnish in a small skillet over medium heat until sizzling. Add the dried mint, stir, and remove from the heat.

Step 7

Ladle the soup into bowls. Garnish each serving with a spoonful of yogurt (or kashk), the caramelized onion and garlic mixture, fresh herbs and green onion, and squeeze of lime. Serve hot.

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