New Year Noodle Soup

By polloazul

If you don't have beans that have already been cooked you can use canned ones. Or you can soak the garbanzo & borlotti overnight, and add them after the broth comes to a boil. Cook for 15 minutes, then stir in the yellow split peas/lentils.

Ingredients

• Toppings:
• 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
• 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
• 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

Details

Servings 4

Preparation

Step 1

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.