1. Heat a large pot over medium-high heat 4 tablespoons of the olive oil with scallions and garlic. Cook for 3 minutes or until the garlic starts to soften. 2. Add the turmeric. Cook for a minute to blend the flavors. Add the lentils, parsley, cilantro, spinach/kale, and a pinch of salt. Add the stock, bring to a boil then turn the heat down to a simmer. Cook for 20 minutes. Add the spaghettini. Simmer for 10 minutes more. 3. Meanwhile, over medium-high heat, heat the remaining 3 tablespoons of olive oil in a frying pan and fry the onions until golden brown, about 8-10 minutes. Add the mint and cook 1 minute more. Set aside. 4. Add chickpeas, kidney beans and navy beans to the soup and continue to simmer for 10 minutes. Taste for salt. The soup is ready. Serve with a dollop of yogurt and fried onions. 5. Recipe adapted from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia, Ten Speed Press, 2010. ---------------------------------------------------------------------------
Nutrition
Ingredients
