Ash-e Reshteh with Smoked Cheese Pitas and Garlicky Lemon Yoghurt

Nutrition per serving

Calories672 kcal
Protein32.5 g
Carbs80 g
Fats24.4 g
Saturated Fat6.7 g
Monounsaturated Fat10.6 g
Polyunsaturated Fat2.3 g
Sugars5.1 g
Fiber24.5 g
Sodium771 mg

Ingredients

Onion
Garlic
Ground Turmeric
Red Pepper Flakes (Chili Flakes)
Fresh Mint Leaves
Parsley
Green Onions/Spring Onions or Scallions (including tops and bulb)
Canned Mixed Beans (drained)
Cornstarch (Corn flour)
Baby Spinach
Vegetable Stock (Unsalted)
Lemon Juice
Whole Wheat Pita Bread
Olive Oil
Smoked Cheese
Greek Yogurt (whole milk)
Water
1. Slice onions into half-moon shapes.

2. Finely chop garlic (reserve 1/4 tsp for the Greek yogurt garnish)

3. Chop the mint and parsley.

4. Finely chop the spring onion.

5. Drain/rinse mixed beans.

6. Heat a tablespoon of oil in a pan over low medium heat.  Add the onion and garlic and cook for about 10 minutes until softened.

7. Add the turmeric, chili and a large pinch of salt and pepper and cook for about 30 seconds.

8. Add the beans to the pan, turn heat to medium and cook for 1 minute. Stir in the flour and cook for another minute. Stir frequently.

9. Now add the mint, parsley, spinach, spring onions, half the vegetable stock pot, 350ml water and a large pinch of salt.

10. Turn the heat to high and bring to a boil, lower heat and simmer for about 10 minutes. Stir often.

11. Meanwhile, in a small bowl, combine the Greek yogurt, ¼ tsp of chopped garlic, lemon juice, and a pinch of salt. Cover and set aside.

12. Place the pita bread under the grill and toast for about a minute. Turn and sprinkle with the grated cheese. Grill until cheese is melted and bubbly.  Remove and slice into 4.

13. Serve the soup in a bowl with a dollop of the Greek yogurt and the Pita bread for dipping.