Persian Style Bean & Noodle Soup

Originally one of our favorite soups during when we were vegetarians, this soup was wonderfully warming and comforting on the cold and rainy eve we had last night.  I topped it with few 'pork meatballs' for Hubby, but I loved mine just the way it was.

You need:

Garnish

• small red onion
• 3 cloves of garlic
• 1 Tbsp EVOO

chop finely, blend with EVOO an bake til soft at 425. Then blend with 1 tsp of Turmeric, cover & let sit til needed.

Soup

• onion
• garlic
• 1/4 c lentils
• salt, pepper, more turmeric, cayenne pepper
• flat leaf parsley
• dill
• stock
• spinach (tho yesterday I tried it with Chard and it was superb!)
• can of chickpeas & kidney beans (I forgot about the Cannellini beans) 
• somen noodels or linguine

saute onion for 7 mins til, add garlic for another min, then add lentils, seasonings & stock, simmer for 20 mins. Then add chopped up greens, beans and noodles and cook for another 15 mins or until noodles are al dente.

Mix topping with some vinegar and lemon juice, sprinkle over top of soup and serve.