Persian Noodle Soup
3 lg Onions, peeled and thinly -sliced 3 T Oil 2 t Salt 1/2 t Freshly ground black pepper 1 t Turmeric 10 c Water 1/4 c Dried red kidney beans, -washed and soaked in cold -water fo...
Ingredients
- 3lg onions, peeled and thinly
- 2t salt
- 1/2t freshly ground black pepper
- 1t turmeric
- 10c water
- 1/4c dried red kidney beans,
- 1/4c dried chickpeas
- 1/2c lentils
Directions
- 1
3 lg Onions, peeled and thinly -sliced 3 T Oil 2 t Salt 1/2 t Freshly ground black pepper 1 t Turmeric 10 c Water 1/4 c Dried red kidney bea
- 2
Add 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 teaspoon turmeric
- 3
Pour in 10 cups water and add kidney beans, navy beans and chickpeas
- 4
bring to boil, skim the froth as it forms, reduce heat, cover and simmer for 45 minutes over medium heat
- 5
Add lentils and beef broth
- 6
Cook 55 minutes longer
- 7
Add chopped chives or scallions, dill, parsley, spinach and beet
- 8
Continue cooking, stirring from time to time, for 1-1/2 hours or until the beans are tender