Ash-e-reshteh (Persian-inspired herb and bean soup)

soup · ⏱ 75 min · 6 portions · 65.0 g carbs / portion · allergens: gluten, milk

v5 · rb0e705f985 20260727Z1751 2 pieces onion 175 ml olive oil 11 pieces garlic ¾ tsp fenugreek seed 29.6 ml dried mint 3.08 ml ground turmeric fine sea salt to taste ⏱ 10 min caramelise the onions in olive oil with salt (0.25 tsp) 🍳 ⏱ 1-2 min cook the garlic, fenugreek, dried mint, and ground turmeric until fragrant 🌀 wilt the spinach, parsley, and coriander until just wilted, then stir in the next handfuls 🍳 ⏱ 1 h simmer the lentils, kidney beans, chickpeas, chicken stock, water, black pepper, and remaining salt until tender and khaki 🌀 blitz about 1/4 of the soup with a stick blender, then mix everything well 🍳 ⏱ 6 min make the garlicky mint oil by cooking olive oil, garlic, dried mint, ground turmeric, and 1/8 tsp salt until garlic is soft 🍽 serve the soup with lemon to squeeze on top, plus sour cream and mint oil alongside Ash-e-reshteh 🎉 300 g spinach 75 g parsley 75 g coriander 240 g brown lentil 240 g kidney bean 240 g chickpea 750 ml chicken stock black pepper to taste 2 pieces lemon 150 g sour cream 75 ml 4 pieces 15 ml 2 ml spinach, parsley, coriander fine sea salt 7 pieces garlic 15 ml dried mint 1 ml ground turmeric fine sea salt 100 ml olive oil lemon, sour cream
http://flowcooking.food/en-us/recipe/350/ash-e-reshteh-persian-inspired-herb-and-bean-soup/