Back to 8 servings Soup 2 tbsp olive oil 1 large yellow onion, finely chopped 4 cloves garlic, minced 1 lb (450 g) ground beef or lamb, optional; omit for a vegetarian soup 1 tsp ground turmeric 0.5 cup dried chickpeas, soaked overnight and drained 0.5 cup dried red kidney beans, soaked overnight and drained 0.5 cup green or brown lentils, rinsed 8 cups vegetable or chicken broth, or water 1 tsp kosher salt, plus more to taste 0.5 tsp black pepper, freshly ground 8 oz (225 g) Afghan noodles (reshta) or linguine, broken into 2-inch pieces 1 cup fresh cilantro, packed, chopped 1 cup fresh parsley, packed, chopped 0.5 cup fresh dill, packed, chopped Garlic yogurt 2 cups plain full-fat Greek yogurt, or kashk/quroot 2 cloves garlic, minced or pressed 0.25 tsp salt 2 tbsp water, to thin, as needed Mint oil 0.25 cup olive oil or ghee 2 tbsp dried mint
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1 Step 1: Warm the olive oil in a large pot over medium heat and add the chopped onion. Stir now and then for 5 to 7 minutes, until the pieces turn soft and see-through. Stir in the garlic and let it sizzle for about 1 minute.2 Step 2: If you're including meat, crumble the ground beef or lamb into the pot and cook it for 5 to 7 minutes, pressing and breaking the clumps apart as you go. It's done when no pink remains and a thermometer inserted into the thickest part reads 160°F (71°C). Spoon off the extra fat, then mix in the turmeric.3 Step 3: Tip in the soaked chickpeas and kidney beans along with the rinsed lentils and the broth. Heat until boiling, then drop the heat to low, put on the lid, and let it bubble gently for 60 to 75 minutes. The beans should mash easily and taste creamy with no grittiness left.4 Step 4: As the soup cooks, stir the yogurt, garlic and salt together in a bowl, adding a splash of water at a time until it pours like thick cream. Heat the oil in a small pan on low, add the dried mint, and stir for 30 to 60 seconds until the aroma rises. Take the pan off the burner and leave it aside.5 Step 5: Bring the soup back up to a gentle boil. Snap the noodles into shorter lengths, add them, and cook for 8 to 10 minutes, stirring occasionally, until they're tender but still slightly firm to the bite.6 Step 6: Fold in the cilantro, parsley and dill and let everything cook another 2 to 3 minutes; this keeps the herbs vivid and green. Taste, then add salt and pepper as needed.7 Step 7: Divide the soup among bowls. Spoon some garlic yogurt over each portion, drizzle with the mint oil, and bring to the table right away.getsaucepan.com/r/886dc88f-1a11-5bf9-bfe6-3824aebf0e5d
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