I LOVE food!
I love to find new recipes and I love sharing what I find with you.
Hopefully, once in a while, what I post sounds good to you also!
This New Year Noodle Soup recipe caught my attention, and I'm thrilled it did. At its core it is a bean and noodle soup featuring thin egg noodles swimming in a fragrant broth spiced with turmeric, cumin, chiles, and black pepper. You use a medley of lentils, chickpeas, and Cannellini beans, making the soup hearty and filling without being heavy. You add spinach, dill, and cilantro. You add lime juice for a bit of sour at the end. And then you've got a number of toppings to add when you serve the soup - chopped walnuts, caramelized onions, and sour cream. It's a long ingredient list, but worth it. I think I'm going to double up on the next pot. It was delicious reheated for days, even with the noodles in there. You’ll find everything you need at Harter House and Harter House World Flavors.
New Year Noodle Soup
If you don't have beans that have already been cooked you can use canned ones. Or you can soak them overnight, and add them after the broth comes to a boil. Cook for 15 minutes, then stir in the split peas/lentils. This way the beans/lentils should be done cooking around the same time. And, on the noodle front, you can actually use more/less noodles.
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 vegetable stock/broth
3.5 oz. yellow or green split peas or brown lentils
1 1/2 cups cooked chickpeas, rinsed if using canned
2 cups cooked cannellini beans
fine grain sea salt
1 1/2 Cups thin egg noodles, fresh or dried
3 1/2 oz. 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
½ Cup sour cream or creme fraiche
2 ounces of toasted, chopped walnuts
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 Cannellini 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 (or Sour Cream), and a sprinkling of walnuts.
Serves about 4.
My hope is that each of you has a happy, healthy, and peaceful new year. I'd also like to add a heartfelt thank you for your ongoing insight and encouragement. ~ Michele