‘We featured flavors of the exotic with ash-e-reshteh this week and I hope this amazing soup will take our televiewers at least in mind and spirit to the heart of Persia when they prepare it in their own home’
You will need:
100g green lentils
1 large onion
5 cloves of garlic or 2 large
1 teaspoon fresh turmeric
a pinch of dried coriander
a pinch of ground cloves
250g fresh mixed seasonal vegetables, chopped (I use courgettes, carrots, kohlrabi and spinach)
2 liters stock made by using an Oxo Stock Pot [Garden Vegetables]
1/4 teaspoons fresh ginger
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped fresh coriander
2 tablespoons organic apple vinegar
100ml greek yoghurt
juice and zest of 1 lemon
100g linguine (or flat noodles)
1 tablespoon olive oil
Soak the chickpeas and green lentils overnight and cook them separately. If you do not soak them you can speed up the cooking process by adding 1/4 teaspoon of bicarbonate of soda while they are cooking
Drain the cooking water, rinse them and keep aside separately.
Cook the finely chopped onion and garlic in the olive oil over low heat and do not allow to burn or brown. Add the grated turmeric, ginger spices and herbs. Add the chickpeas and green lentils but keep some aside for garnishing each soup bowl before serving. Stir. Add the apple organic vinegar and stock. Then add the fresh vegetables and the lemon juice. Cook until the vegetables are just tender without being overcooked so that the colour is retained.
Cook the noodles, drain and keep aside.
Serve the soup in individual bowls. Add a small portion of noodles. Garnish with some more chick peas and green lentils, a teaspoon of yoghurt, a touch of parsley and coriander and some grated lemon zest.
Kitchenware by Pedrini, Prestige and Bialetti at K&Co Telephone 79415384