Family Spice Recipes, Meal Planning & Fitness Advice

1. Heat a large stock pot on medium and add:
• 2 TBS olive oil
2. When oil has heated, add:
• 2 medium onions, chopped
3. Season onions with:
• 2 tsp salt
• 2 tsp turmeric
• 1/2 tsp pepper
4. When onions start to soften approximately 5-7 minutes, add:
• 1 cup parsley, chopped
• 3/4 cup green onions, chopped
• 2 1/2 cups spinach, chopped
5. Cook vegetable for 5 more minutes then add:
• 5 cups of vegetable, beef or chicken stock
• 6 cups of water
• 1/2 cup dried lentils
6. Bring to a boil, then cover pot and simmer for 40 minutes.
7. Add in:
• 1 15-oz can kidney beans, drained
• 1 15-oz can navy beans, drained
• 1 15-oz can garbanzo beans, drained
8. If soup is too thick, add more water.
9. Add to pot:
• 4 oz flat egg noodles
10. Cover pot, reduce heat to low and cook for 30 minutes.
11. Cook until noodles are done, about 10 minutes, stirring occasionally.
12. In a small bowl mix together completely:
• 1/2 cup of sour cream or 1/2 cup of kashk*
• 1/4 cup of soup broth
13. Pour the mixture back into the pot slowly.
14. Reheat soup just before serving.
15. To prepare the garnish, heat a small pan on medium high heat.
16. Add to the hot pan:
• 1 TBS oil
17. Next add in:
• 1 onion, sliced thinly
18. Cook until onions start to brown and caramelize, reducing heat to medium to prevent burning. This can take about 15 minutes.
19. Next add in:
• 3 garlic cloves, minced
20. Cook for 2 minutes and remove pan from heat.
21. Stir in:
• 1 tsp dried mint flakes
22. Garnish soup with:
• onion-mint garnish
• 1/4 cup of sour cream or 1/4 cup of kashk*
• 1/4 tsp saffron, dissolved in 1 TBS hot water

NEED NUTRITIONAL INFORMATION!

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