A favourite soup from Nigel Slater.
Ingredients
- 3 tbsp olive oil
- 4 onions 2 roughly chopped, 2 thinly sliced
- 2 tsps ground turmeric
- 3 plump garlic cloves finely chopped
- 400 g tin chickpeas drained
- 100 g small brown lentils
- 400 g haricot beans drained
- 1 litre vegetable stock
- 40 g butter
- 100 g linguine or Iranian reshtey noodles
- 200 g spinach
- 30 g fresh parsley
- 20 g fresh coriander
- 15 g fresh mint
- 2 250 ml tubs soured cream
Servings:
Instructions
- Heat the olive oil in a large pan over a medium heat, and fry the onions for 5 minutes, or until soft and pale golden in colour. Add the turmeric and garlic and cook for a further 4 minutes.
- Add the chickpeas, lentils and haricot beans to the onions and pour in the stock. Simmer for 30 minutes, stirring occasionally.
- Melt the butter in a non-stick frying pan over a low heat. Fry the sliced onions for 20 minutes, stirring occasionally, until they are deeply caramelised.
- When the beans have simmered for 30 minutes, add the noodles to the pot and cook for a further 10 minutes.
- Wilt the spinach in a pan with a little water for 2 minutes, drain and squeeze as much liquid out as you can. Roughly chop the spinach on a board, along with the parsley, coriander and mint.
- Stir the spinach and herbs into the noodles and beans. Fold in the soured cream and serve with the caramelised onions on top.
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