How to make
The lentils are soaked from the night before or in hot water a few hours earlier.
The onion is cut into small pieces, the mushrooms into chunks and the garlic, dill and parsley are finely chopped. The spinach is washed and shredded.
In heated oil, fry the onions with the mushrooms. When the onions have softened, the garlic is added witht the thyme and ground coriander.
Add the lentils, vegetable broth, curry, turmeric and water. Leave the chickpea soup to boil, then reduce the heat and cook, until the lentils soften.
Then the red beans, chickpeas, spinach, noodles, dill and parsley are added.
Leave the bean soup until the lentils, noodles and greens soften. Flavor with as much salt and black pepper as you like.
When serving Arabic Ash Reshteh Soup with Chickpeas and Spinach a little lemon juice can be added.
