Persian Herb Soup

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

sauteed onion,beef pulses and mix herbs.

Ingredients:

1 pound eyeround beef cut in thumb size pieces

1 can of garbanzo beans

3/4 pound green lentil soaded in water for 15 minutes

3 onions chopped

5 strand of saffron soaded in little hot water or pinch of ground saffron

salt and pepper to taste

1 ilb baby spinash washed and cleaned and chopped

1/2 lv flatleaf parsely finely chopped

1/2 lb dill finely chopped

1/2 pounds cilantro finely chopped

3 punches of scalling trimmed and chopped in small pieces

3 table spoons of virgin olive oil

vegetabale stock or water

2 cups risshda (angel hair spaghetti available in middleastern store1/2 bunch of fresh mint

2 lemons quartered

Directions:

1. peel and chop the onion. in a large enough cooking pot heat oil add onion and fry tillslightly browned. add beef peices and saute till changes color. add lentil,garbanzo beans,saffron and enough water to cover and cook for 35 minutes on medium heat. add the veggies and the chopped herbs and cook for another 20 minutes. finally ass the rishda and cook as per instruction( for about 10 minutes , add water if needed..
2. in a small frying pan fry the mint with some olive oil.
3. ladle soup in serving bowls. sprinke with fried fresh min...squirt of the lemon and a little drizzle of extra virgin olive oil
4. this is really what the doctor ordered............enoy

By RecipeOfHealth.com