In the Kitchen: New Year's Soup
My housemate made this soup for me several months ago, and I immediately fell in love. She now makes it every so often, and each time, I can't get over its shear goodness. Lentils, beans, egg noodles, cilantro, and sour cream in broth. What more could you want?! It is perfect for cool nights and is great freshly made and as leftovers.
Find the recipe after the jump.
This recipe is taken from 101 Cookbooks.
2 tablespoons olive oil 1 onion, thinly sliced 1 long red chili OR green serrano, finely chopped 1/2 teaspoon ground turmeric 1 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper
8 1/2 cups / 2 liters good-tasting vegetable stock/broth 100g / 3.5 oz yellow split peas or brown lentils 1 1/2 cups cooked chickpeas, rinsed if using canned 2 cups / 350g cooked borlotti beans
fine grain sea salt
120 g thin egg noodles, fresh or dried (I like the thick noodles personally) 3 1/2 oz / 100g fresh spinach leaves, finely shredded 1/2 cup finely shredded cilantro leaves 2 tablespoons chopped fresh dill juice of one lime
Toppings: 1 tablespoon olive oil 1 tablespoon unsalted butter 1 large onion, thinly sliced 100 ml sour cream or creme fraiche 50g / scant 2 ounces of toasted, chopped walnuts
Heat the oil in a large, thick-bottomed soup pot over medium heat. Add the onion and the chile and cook until they soften, a few minutes. Add the spices and cook for another thirty seconds, just long enough for them to toast a bit, then stir in the stock. Bring to a boil and add the split peas/lentils to the pot. Cook until they are just tender, about 25 minutes. Stir in the cooked chickpeas and borlotti beans. Once the beans have heated throughout, season with salt to taste.
In the meantime, you can prepare the toppings. Heat the olive oil and butter in a large frying pan over medium heat along with a couple big pinches of salt. Cook the onion, stirring occasionally, until golden and caramelized, 8 - 10+ minutes. Set aside.
Just before you're ready to eat, add the noodles to the simmering soup and cook until al dente. Stir in the spinach, and cilantro and dill. Add a big squeeze of lime to the pot or serve wedges along with each bowl of soup. Taste and adjust the seasoning to your liking.
Serve right away, each bowl topped with a big spoonful of caramelized onions, some creme fraiche, and a sprinkling of walnuts.
Serves about 4.
Prep time: 20 min - Cook time: 40 min