Ashe reshteh
- noodle soup

INGREDIENTS

SERVES

4

METHOD

50 g of chickpeas
100 g of kidney beans
50 g of crab eye beans
100 g of green lentils
200 g of coarsely chopped spinach
2 dl of chopped coriander and parsley
1 parcel of ready-made home-made reshtek
Salt and pepper
2 onions
Cooking oil
1 teaspoon of turmeric
6 chopped cloves of garlic
2 spoonfuls of walnut kernels
1 spoonful of dried peppermint
Turkish yoghurt

1 Soak the peas, beans and lentils in water the evening before. Then put the peas and the crab eye beans in a saucepan, and add the kidney beans and lentils. Cover completely with water, and boil until the peas have turned soft.
2 Add the spinach and spices and boil for 10 minutes. When everything is fully boiled, add the reshtek. Add it bit by bit while stirring. Continue to boil for 20 more minutes while stirring. Add salt and pepper to your liking.
3 Chop the onion and fry it in oil in a frying pan.
Add the turmeric and chopped garlic cloves. Remove the saucepan from the hotplate. Add the walnut kernels and dried peppermint.
4 Divide the onion, turmeric and garlic mixture into halves. Mix one half into the saucepan. Serve the other half in a bowl and garnish on top when serving. Serve with Turkish yoghurt.

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