Name: Persian Bean Noodle Soup
Prep time: 174 min
Cook time: 406 min
Total time: 580 min
Yield: 5 servings
Ingredients: 0.5 cup dry chickpeas; 0.5 cup dry kidney beans; 0.5 cup dry brown lentils; 0.5 cup dry mung beans; 9 cups boiling water; 0.33 cup vegetable oil; 2 null medium yellow onions (chopped); 0.5 tsp salt; 8 null garlic cloves (thinly sliced); 1 tbsp dried mint leaves; 1.5 tsp ground turmeric; 3.5 oz flour noodles (reshteh) (snapped in half); 1.5 cups fresh parsley (minced); 1.5 cups fresh cilantro (minced); 1.5 cups fresh spinach (chopped); 1 stalk green onion (thinly sliced (optional)); 1.5 tsp salt (plus more to taste); 2 tsp dried fenugreek leaves ((optional)); 1 pinch ground black pepper; 1.25 cups unsweetened soy yogurt

Instructions

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1

Add the dry chickpeas (0.5 cup) and dry kidney beans (0.5 cup) to a large bowl and cover with plenty of [water].
2

In another large bowl, add the dry lentils (0.5 cup) and dry mung beans (0.5 cup), and also cover with lots of [water]. Let both bowls soak on the counter overnight.
3

The next day, when ready to make your meal, drain the [water] from the [legumes] and rinse.
4

In a large pot over high heat, combine the drained [dry chickpeas], [dry kidney beans], and boiling water (9 cups). Bring to a boil, uncovered.
5

When it boils, it starts creating some foam on the top. Scoop off the foam, then reduce the heat to a gentle simmer and cover completely with a lid. Cook for 55 minutes.
6

Meanwhile, heat the vegetable oil (0.33 cup) in a large pan over high heat. Add the yellow onions (2 medium) and salt (0.5 tsp), and cook until the [yellow onions] are lightly golden, about 5 minutes.
7

Add the cloves (8 garlic) and cook until golden.
8

Then add the dried mint leaves (1 tbsp) and ground turmeric (1.5 tsp), and stir to toast for 20 seconds.
9

Reserve a quarter of the onion mixture in a bowl and set aside to be used as garnish later. Add the rest to the pot of cooking beans.
10

When the [beans] are cooked through, add the drained dry lentils (0.5 cup) and dry mung beans (0.5 cup). Bring to a boil, then reduce to a gentle simmer and cover with the lid. Cook for 15 minutes.
11

Meanwhile, chop all the greens: fresh parsley (1.5 cups), fresh cilantro (1.5 cups), fresh spinach (1.5 cups), and green onion (1 stalk).
12

Then add the flour noodles (3.5 oz) and cook for 7 minutes, or until al dente.
13

Add the chopped [fresh parsley], [fresh cilantro], [fresh spinach], and [green onion], salt (1.5 tsp), dried fenugreek leaves (2 tsp), and ground black pepper (1 pinch) to the pot. Cook for 2 minutes. Add more [water] as needed, as the [beans] and the [flour noodles] will quickly soak up the liquid.
14

Plate, and garnish with unsweetened soy yogurt (1.25 cups) and the reserved onion and garlic mixture. Enjoy!