Spicy LENTIL, CHICKPEA & NOODLE Soup – Turkish ‘Widow’s Soup’

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are more affordable and save time.

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Split peas are less expensive and provide a similar texture.

bulgur

🥗Healthier: quinoa

💰Cheaper: rice

Rice is a budget-friendly alternative with a neutral flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is cost-effective and has a mild taste.

Soak the green lentils overnight, transfer into a small saucepan, add water and bring to a boil.

Let it simmer on low heat and cook for 15 mins until slightly softened. Drain and set aside.

Finely chop the onion and the garlic cloves. Roughly chop the spinach or chard, set aside.

In a large pot, add 3 tbsp olive oil, heat up the oil and the onion. Sit and cook for 2 mins.

Add the chopped garlic and cook for another 1 min until the garlic is fragrant.

Add the spinach, dried mint, pul biber, black pepper, ground cumin and 1.5 tsp salt.

Stir and cook on medium low heat for 2 mins until the spices are fragrant.

Add the tomato paste and the red pepper paste, stir and cook until the paste is combined and cooked.

Add the chickpeas, green lentils, stir to combine.

Add 1.5 liters hot stock, stir and let it simmer for 15 mins.

Squeeze the juice of the lemons to get 1/4 cup lemon juice and add into the soup.

Add the dried noodles, give a gentle stir and let it simmer for another 10 mins until noodles are cooked.

Serve warm and optionally garnish with fried noodles on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary