Eat to Energise and Release Body Fat › Energise Recipe 59

Ash Reshteh

Persian noodle soup with greens and beans · Prep 15 min · Cook 1 hr 30 min · Serves 6

Ingredients

• 1/2 cup dry chickpeas, soaked overnight
• 1/2 cup dry red kidney beans, soaked overnight
• 1/2 cup dry brown or green lentils, soaked overnight
• 1/2 cup dry mung beans, soaked overnight
• 10 cups water or vegetable broth
• 4 cups chopped yellow onion
• 6 cloves garlic, sliced
• 1 tbsp dried mint
• 1 ½ tsp ground turmeric
• 1-2 tsp salt (optional)
• 1/2 tsp black pepper (optional)
• 1 bunch spinach, chopped
• 1 bunch parsley, chopped
• 1 bunch coriander, chopped
• 1 bunch dill, chopped
• 4 oz reshteh or other noodles, broken
• 1 tbsp dried fenugreek leaves
• 1 cup plain plant-based yogurt
• 3 tbsp fresh lemon juice
• Green onion tops, sliced, to serve
• Lemon wedges, to serve

Method

1. Boil the soaked chickpeas and kidney beans in the water, skimming off foam, then reduce to a simmer, cover, and cook 50-60 minutes until just tender.
2. Meanwhile, sauté the onion in a pan until golden, about 5 minutes, then add the garlic and cook until golden. Stir in the mint and turmeric.
3. Set aside 1/4 of the onion mixture for garnish; add the rest to the pot of beans along with the lentils and mung beans.
4. Simmer 30-40 minutes more, until all the beans are tender, then stir in the chopped greens, noodles, and fenugreek. Cook until the noodles are done, about 10 minutes.
5. Stir in the yogurt and lemon juice, and season to taste.
6. Ladle into bowls and top with the reserved onion garnish, green onion, and a lemon wedge.

Highlights: 14g fibre, 9.4mg iron and 1,390mg potassium per serving.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

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