Minty Lemony Beany Soup

Cold days are the perfect excuse to make a big pot of hearty soup. My love for lentils and legumes is certainly no secret. Beans and lentils are fibre rich, a good source of protein, vitamins and minerals and can be added to grains, soups and salads. There are so many shapes sizes and colours to choose from that you have endless options with this inexpensive, healthy ingredient. 
Several years ago, a classmate from Iran made me a delicious soup called Ash with several kinds of beans and grains garnished with crispy fried onions and garlic. While my inspiration is certanly from that delicious dish I had 20 years ago, my version transpired because I had leftover boiled chickpeas and wanted to use it up. This is a vegetarian dish that is quite filling and definitely tastes better the next day.

Skill Level: Medium 

Serves: 8-10

INGREDIENTS:

• 4 cups cooked chick peas (if using canned chickpeas - 2 x 454 ml)
• 2 cups cooked red kidney or fava beans (if using canned - 1 x 454 ml)
• 2 Tbsp cooking oil
• 1/2 cups red lentils (masoor) 
• 2 large red onions sliced
• 5 cloves garlic
• 2 tsp salt
• 1 tsp pepper
• 1 tsp red chili flakes
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1/2 tsp all spice
• 1 tsp cumin powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg powder
• rind and juice of 1/2 a large lemon
• 3 Tbsp dried mint
• 4 cups of fresh chopped spinach 
• 7 cups vegetable stock

METHOD: 

1. In a large pan on medium heat, add oil and saute onions and garlic until transparent
2. Add all spice, cumin, chili flakes, turmeric and chili powders, nutmeg, cinnamon, salt and pepper and stir into the onion garlic mixture
3. Add chickpeas, fava beans and red lentils and stir, then add vegetable stock
4. Check seasoning, reduce heat, grate lemon rind and add juice of 1/2 lemon into the pan
5. Cover and cook for 1/2 an hour until red lentils are cooked (the chickpeas and beans are already cooked and will get softer but should still retain its shape
6. Add spinach and cook until just wilted, serve hot
7. If serving the following day, you may need to add more water as the beans will have absorbed some liquid and the consistency will be quite thick