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Osh
Nb persons: 0
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Source: Sage Cafe
| 3 times recipe yields 5 qrts and 1 pint for freezer | |
| 1 large | onion |
| 3/4-1 cup | olive oil |
| 1 tsp | salt |
| 1/2 tsp | turmeric |
| 1/2 tsp | pepper |
| 1 cup | fresh spinach, chopped |
| 1 cup | dried or fresh chives |
| 1 cup | parsley |
| 2 tbsp | dill |
| 10-12 cups | water |
| 1/4 cup | lentils, brown or dark green |
| 1/4 cup (8 oz canned) | pinto beans or red breans |
| 3 oz | noodles |
| 1/4 cup | minced fresh garlic |
| 1/4 cup | dry mint, 1/2 oz fresh |
Chop onion and saute in 1/2 cup oil. When translucent, add salt, turmeric, pepper, spinach, chives, parsley, dill. Saute briefly. Put into deep pot and add 10 cups water.
Wash lentils and add. If using canned chickpeas and pintos, allow lentils to cook for a few mins then add beans. If using dried beans, soak in advance and then boil to soft state before beginning.
When soup boils, break noodles into 2 inch lengths or longer and add to boiling soup. Add another cup of water if soup is too thick. Reduce heat to low, and cook for 20 mins
When ready, warm remaining 1/4 cup oil in frying pan, add minced garlic and fry over low heat, stirring until golden. Add mint. After 1 min, remove mixture from heat, add to Osh, stir and serve.
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