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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a dutch oven, saute' onions in 3 Tbs oil until golden; stir in turmeric through pepper. Place drained chickpeas, kidney and navy beans in the pot with the onions and add 2 1/2 qts water. Bring to a boil, cover, turn heat to low and let simmer 40 minutes. | 2. Add lentils and bouillon, cover again and let simmer 40 more minutes. | 3. Add spinach through dillweed and cook 20 minutes more, stirring occasionally. | 4. As soon as spinach and herbs are added to the soup, begin the meat garnish: In a medium saucepan, saute beef through garlic in 1 Tbs oil until beef is browned and onion is soft. Add 1/2 cup water and the split peas, cover and cook 20 minutes over low heat. | 5. Taste the soup (not the meat garnish), adjust the seasonings and add more water if too thick. Add noodles. Stir a bit of the soup liquid into the flour or cornstarch to dissolve, then stir solution back into the soup. Cook 10-12 minutes until noodles are done. | 6. Dissolve the saffron in 1 Tbs hot water and combine with tomato paste and 1/4 tsp salt; stir into the meat garnish (not the soup). Cover and simmer 10 minutes more. | 7. Stir some of the soup (not the meat garnish) into the 1/2 cup sour cream, then stir this mixture back into the soup (not the garnish). Stir in vinegar and cook a minute to heat through. | 8. Pour soup into 4 large soup bowls. Add a quarter of the meat garnish to each bowl but do not stir in; on top of each, float a 1/2-Tbsp dollop of sour cream; sprinkle with mint and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	3	cups	sliced	192.0	44.832	5.28	0.48
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
chickpea	1/4	cup	soaked drained	189.0	31.475	10.235	3.02
red kidney bean	1/4	cup	soaked drained	151.8	27.508000000000003	11.2102	0.115
navy bean	1/4	cup	soaked drained	17.42	3.3930000000000002	1.599	0.182
lentil	2/3	cup		54.4133	11.3652	4.5995	0.2823
beef bouillon	1	cup		16.8	0.096	2.736	0.528
spinach	2	cups	chopped	13.8	2.178	1.716	0.23399999999999999
scallion	1/2	cup	chopped	16.0	3.67	0.915	0.095
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
dill weed	1/4	cup	chopped	0.9568	0.1562	0.077	0.0249
beef	1/2		cut	268.9406	0.5198	47.9799	8.3168
onion	1/2	cup	chopped	192.0	44.832	5.28	0.48
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
olive oil	1	tablespoon		358.02	0.0	0.0	40.5
yellow pea	2	tablespoons	split	201.7333	0.0	44.88	1.1333
persian noodle flat egg	8	ounces		201.7333	0.0	44.88	1.1333
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
saffron	1/4	teaspoon		0.5425	0.1144	0.02	0.0102
tomato paste	1	teaspoon		4.51	1.04	0.2376	0.0258
salt	1/4	teaspoon		-	-	-	-
cream	1/2	cup	sour	47.52	1.1112	0.5856	4.644
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644
mint	1	tablespoon	crushed crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.