Dinner for 5

Persian Bean and Noodle Soup

Name: Persian Bean and Noodle Soup
Total time: 580 min
Yield: 5 servings
Cuisine: Middle Eastern
Ingredients: 1/2 cup dry chickpeas; 1/2 cup dry kidney beans; 1/2 cup dry brown lentils; 1/2 cup dry mung beans; 9 cup boiling water; 1/3 cup vegetable oil; 2 yellow onion; 1/2 tsp salt; 8 clove garlic; 1 tbsp dried mint leaves; 1 1/2 tsp ground turmeric; 3 1/2 oz flour noodles; 1 1/2 cup fresh parsley; 1 1/2 cup fresh cilantro; 1 1/2 cup spinach; 1 stalk green onion; 1 1/2 tsp salt; 2 tsp dried fenugreek leaves; 1 pinch ground black pepper; 1 1/4 cup unsweetened soy yogurt

This hearty Persian soup slowly cooks beans, lentils, noodles, greens, herbs, and spices into a thick, warming meal.

Typical price

$7.19for 4 servings

$1.80 per serving$7.19 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: pickuplimes.com

580 minstart to table
Involveddifficulty
5servings as written
$typical cost tier

Middle Eastern Vegetarian Budget Family Lunches Dinners Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Canned beans$0.09/oz typical	6.5 oz	$0.58Typical price
Dried beans and lentils$0.11/oz typical	3.5 oz	$0.39Typical price
Lentils and split peas$0.11/oz typical	3.5 oz	$0.39Typical price
Onions$1.29/lb typical	0.8 lb	$1.03Typical price
Garlic$0.75 each typical	0.75	$0.60Typical price
Ramen and Asian noodles$0.18/oz typical	3.5 oz	$0.63Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	1.5	$2.23Typical price
Spinach$0.35/oz typical	1.5 oz	$0.52Typical price
Green onions$1.19 each typical	a little	$0.17Typical price
Yogurt$0.12/oz typical	11 oz	$1.27Typical price
Total for the servings shown		$8.99

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

Ingredients

1/2 cup dry chickpeas
1/2 cup dry kidney beans
1/2 cup dry brown lentils
1/2 cup dry mung beans
9 cup boiling water
1/3 cup vegetable oil
2 yellow onion
1/2 tsp salt
8 clove garlic
1 tbsp dried mint leaves
1 1/2 tsp ground turmeric
3 1/2 oz flour noodles
1 1/2 cup fresh parsley
1 1/2 cup fresh cilantro
1 1/2 cup spinach
1 stalk green onion
1 1/2 tsp salt
2 tsp dried fenugreek leaves
1 pinch ground black pepper
1 1/4 cup unsweetened soy yogurt

Steps

Soak the chickpeas and kidney beans in water for 8 hours, then drain and rinse them.
Bring the chickpeas, kidney beans, lentils, mung beans, and boiling water to a boil in a large pot.
Lower the heat, cover, and simmer the beans and lentils for 90 minutes, until tender.
Cook the onions in the oil in a skillet over medium heat for 10 minutes, then add the garlic, turmeric, mint, salt, and pepper for 2 minutes.
Stir half the onion mixture, the noodles, parsley, cilantro, spinach, green onion, and fenugreek into the pot, then simmer for 15 minutes.
Top each bowl with the remaining onion mixture and soy yogurt.