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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. Combine dried beans and grains in a large bowl, add water to cover, and let soak for 8 hours. | 2. Wash greens and herbs well. The best way to do this is to soak in cool water and swish leaves around. Let sit for a couple minutes and lift out into a colander and rinse with water. Repeat a couple more times to remove any dirt. Allow to dry well. Chop all in batches in food processor and set aside. | 3. After 8 hours, pour off water from beans and grains. Transfer beans and grains to a large pot and add water to cover by two inches. Place over high heat and bring to a boil. Once it comes to a boil, skim off all the foam possible. Once the beans begin to soften, add garlic and ginger. Season with a couple teaspoons of salt. Once the beans are halfway cooked, add green and herbs. Season with pepper. Prepare onions. | 4. Cut onions in half once lengthwise and once crosswise to form quarters. Thinly slice into short slivers. Heat oil in a large skillet and fry onions until golden. Strain onions to remove excess oil. Set aside a couple tablespoons for serving. Add remaining onion to pot with beans and greens. If liquid in the pot is running low, add boiling water to keep the mixture loose. Ideally, the water will be two inches higher than the beans in the pot. Simmer beans and greens mixture for 20 minutes. Add noddles to pot and simmer 30 minutes until all ingredients are cooked through. Season with salt and pepper to taste. Add boiling water if mixture is too thick. The soup should be rather thick, but it should remain pourable. | 5. To serve, top with whey or sour cream, fresh or dried mint fried in olive oil, minced garlic fried in olive oil (do not let it gain color or it will be bitter), and fried onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	1/4	cup	dried	165.385	30.2446	10.475999999999999	0.6887
garbanzo bean	1/4	cup	dried	189.0	31.475	10.235	3.02
lentil	1/4	cup	dried	20.405	4.262	1.7248	0.1059
brown basmati rice	1/4	cup		302.6	0.0	67.32	1.7
pinto bean	1/4	cup	dried	-	-	-	-
white bean	1/4	cup	dried	180.6	33.4594	11.3466	0.6342
pearl barley	1/4	cup		176.0	38.86	4.955	0.58
red bean	1/4	cup		151.8	27.508000000000003	11.2102	0.115
garlic clove	4		peeled minced	302.6	0.0	67.32	1.7
ginger	1	teaspoon	peeled minced	1.6	0.3554	0.0364	0.015
cilantro	1	bunch		-	-	-	-
parsley	1	bunch	discarded	-	-	-	-
baby spinach leaf	12	ounces		302.6	0.0	67.32	1.7
beet leaf	4	ounces		302.6	0.0	67.32	1.7
scallion	2	bunches		-	-	-	-
dill	1/2	cup		153.72	27.8057	8.0539	7.3282
onion	2			128.0	29.888	3.52	0.32
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
chow mein noodle	8	ounces		1089.3333	166.9547	18.5989	35.3861
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525

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