New Year’s Soup

New Year’s Soup – a healthy start to your year with lentils, beans, walnuts and veggies

2 T. olive oil
1 onion, thinly sliced
Pinch red pepper flakes
½ tsp. turmeric
1 tsp. ground cumin
¼ tsp. freshly ground black pepper
8½ c. / 2 liters vegetable stock/broth
150 g / 5.25 oz brown lentils
1½ c. cooked garbanzo beans or black-eyed peas, rinsed if using canned
2 c. / 350g cooked pinto or borlotti beans, rinsed if using canned
sea salt, to taste
120 g thin egg noodles, fresh or dried
3½ oz / 100g fresh spinach leaves, finely shredded
½ cup finely shredded cilantro leaves
2 tablespoons chopped fresh dill
juice of one lime

Toppings:
1 T. olive oil
1 T. unsalted butter
Large onion, thinly sliced
Plain Greek yogurt or sour cream
¼ c. Chopped walnuts, toasted

View the full recipe at A Side of Sweet →