Noodle Soup(Ash-e Reshteh)

Instructions

1. 1

   In large pot, brown onions in oil.

2. 2

   Add salt, 1/4 tsp. of the pepper, and turmeric.

3. 3

   Pour in water and add kidney beans, navy beans, and chickpeas.

4. 4

   Cover and simmer 45 minutes.

5. 5

   Add lentils and broth. Cook 35 minutes.

6. 6

   Add scallions, dill, parsley, spinach, and beet.

7. 7

   Stir occasionally and cook 20 minutes or until done.

8. 8

   Correct seasoning(add the rest of the pepper if needed) and add more water if too thick.

9. 9

   Add noodles, flour and cook until noodles are done--about 10 minutes.

10. 10

    If using kashke or sour cream, set aside a heaping Tbsp. for garnish.

11. 11

    Stir 2 Tbsp. of soup into remaining sour cream.

12. 12

    Stir this mixture slowly into soup.

13. 13

    Reheat just before serving, adding more water if it's too thick.