Serves: 8
Cooking time: 2-3 hours
* indicates optional ingredients
The Soup
50g dried kidney beans, soaked for 24 hours in freshly boiled water with a pinch of baking soda
50g dried chickpeas, soaked for 24 hours in freshly boiled water with a pinch of baking soda
400g brown or green lentils, soaked for 7-18 hours in warm water with 2 tablespoons raw apple cider vinegar or lemon juice
3 large onions, sliced
9-10 cloves garlic, sliced
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon turmeric
1.5 tablespoons ground cumin
2 teaspoons ground coriander
1.5 teaspoons ground ginger
200g reshteh, or wheat noodles
8-10 spring onions, sliced
1 cup fresh dill (about 1 bunch), coarsely chopped
2 cups fresh parsley (about 2-3 bunches), coarsely chopped
1kg frozen chopped spinach
lime juice*
The Garnish –
Made using 100% free-range, organic, British chicken bones, Borough Broth Co's 24-hour slow-cooked organic broth is densely packed with 40% bones, guaranteeing an aromatic and deep flavour in every batch.
View productOther delicious recipes featuring Free-Range Organic Chicken Bone Broth...