New Year Noodle Soup

Today I am sharing one of my all-time favorite recipes - my recipe for New Year Noodle Soup.

It may not be the most glamorous soup on the block but it sure is the tastiest. It makes the perfect healthy dinner and the best part, all of it can be made in 1 pot. (my FAVORITE!)  The recipe was inspired by similar recipes that I have seen Yotam Ottolenghi and Heidi Swanson . 

If they aren't already on your radar, you should check them out, they have great recipes and food ideas. 
Also don’t skip the toppings, those are the best part! (Also my original recipe includes folding in spinach at the end but when I was making it for the video I was too excited to eat this and forgot!)

New Year Noodle Soup

• 2 Tbs. olive oil

• 1 onion, thinly sliced

• 2 tsp. ground cumin

• 1 tsp. ground tumeric

• pinch of red pepper flakes

• kosher salt and pepper

• 6 cups vegetable stock (or chicken stock)

• 1 cup French lentils

• 1- 15 oz. can chickpeas, rinsed

• 1-15 oz. can pinto beans, rinsed

• 4 oz. dried rice noodles

• 3 cups spinach

• Top with caramelized onions, toasted walnuts, sour cream, and fresh dill.

In a medium sized Dutch oven or heavy bottomed pot warm the olive oil over medium heat. Add the onion and cook for 5 to 7 minutes or until the onion is soft and translucent. Add the cumin, turmeric, red pepper flakes and a big pinch of salt and pepper and cook for another 30 seconds. Add the lentils and cook for another 30 seconds, making sure the lentils are well combined with the onion and spice mixture. Add the stock, bring to a boil, cover then reduce heat to a simmer. Simmer lentils for about 20 to 25 minutes or until the lentils are soft but still have a bit of bite. Fold in the chickpeas, pinto beans, rice noodles, and spinach and continue to cook until the beans are warmed throughout and the rice noodles are soft, about 2 to 3 minutes.  Taste for salt and pepper. 

Serve soup warm topped with caramelized onions, walnuts, sour cream and fresh dill. 

Makes 4 to 6 servings.