Mixed Pulses and Herb Soup

Ingredients

  • 50 g/2 oz mung beans
  • 50 g/2 oz split peas
  • 50 g/2 oz green lentils
  • 50 g/2 oz red kidney beans
  • 50 g/2 oz black-eyed beans (or white beans such as cannellini)
  • 50 g/2 oz chick peas
  • 50 g/2 oz rice (any variety)
  • + 19 more ingredients
    • Salt and black pepper
    • 1 large onion
    • 150 g/5 oz spinach or (beetroot/beet leaves)
    • 100 g/ 3 ½ oz fresh dill
    • 100 g/ 3 ½ oz fresh coriander/cilantro
    • 100 g/ 3 ½ oz fresh parsley
    • 100 g/ 3 ½ oz fresh chives (or green parts of spring onions/scallions)
    • 50 g/2 oz fresh tarragon (or 2 tablespoons dried)
    • 30 g/ 1 oz fresh marzeh (summer savory) (optional)
    • 50 g/2 oz butter
    • 4 tablespoons sunflower oil
    • 2 litres/3 ½ pints boiling water
    • 3 chicken/vegetable stock cubes
    • 1 teaspoon turmeric
    • 4 tablespoons sunflower oil
    • 1 medium onion, peeled and thinly sliced
    • 2 large cloves of garlic, finely chopped
    • 20 g/ ¾ oz butter
    • 1 tablespoon dried mint

1. Wash all the pulses in cold water, then soak them in cold water overnight. 2. Wash the rice in several changes of cold water until the water remains reasonably clear. Drain the rice, tip into a bowl and add enough cold water to cover the rice. Add 1 teaspoon of salt. Leave to soak for 2 hours...

View full recipe at SpringPad

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