Persian New Year's Soup
This soup features a variety of herbs, beans and spices for a rich, flavorful meal. This soup is traditionally served for Norooz, the Persian New Year observed during the Spring Equinox.
- ¼ cup olive oil
- 2 cups diced onion
- ½ cup diced celery
- 8 cups vegetable broth
- ¼ cup dried lentils
- 5 cloves garlic, minced
- 2 Tablespoons nutritional yeast
- 1 teaspoon each: ground turmeric, celery salt, ground coriander and red chili flakes
- 6 ounces udon or linguine noodles, torn into thirds
- 1 (15-ounce can) fava beans, drained and rinsed
- 1 (15-ounce can) kidney beans, drained and rinsed
- 1 (15-ounce can) chickpeas, drained and rinsed
- 4 cups chopped fresh kale
- ½ cup fresh cilantro, minced
- ½ cup fresh parsley, minced
- ¼ cup fresh dill, minced
- ½ cup fresh mint leaves, chopped
- Salt and pepper to taste
- Lemon, for garnish
- Yogurt, for garnish
- In a large stockpot, heat olive oil over medium heat. Add onion and celery. Sauté until browned and soft.
- Add in broth, lentils, garlic, nutritional yeast, turmeric, and spices. Cover, and simmer on medium heat until lentils are soft.
- Add noodles and beans and simmer until noodles are soft. Add kale and fresh herbs and cook for 1 more minute. Season with salt and pepper if necessary.
- Divide soup between 6 bowls and add a squeeze of lemon and a dollop of yogurt. Cheers to the New Year!