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I didn't serve it with any of the toppings, and we weren't disappointed at all.
I added more cumin and turmeric, and also needed more water/broth (I had thirsty lentils).
This made probably 6-8 servings as a first course; it's quite hearty.
2 tablespoons olive oil
1 onion, thinly sliced
3-4 cloves garlic, minced
1 long red chili OR green serrano, finely chopped
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
8 1/2 cups / 2 liters good-tasting vegetable stock/broth
100g / 3.5 oz yellow split peas or brown lentils
1 1/2 cups cooked chickpeas, rinsed if using canned
2 cups / 350g cooked borlotti or kidney beans
fine grain sea salt
120 g thin egg noodles, fresh or dried
3 1/2 oz / 100g fresh spinach leaves, finely shredded
1/2 cup finely shredded cilantro leaves
2 tablespoons chopped fresh dill
juice of one lime
Toppings:
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large onion, thinly sliced
100 ml sour cream or creme fraiche
50g / scant 2 ounces of toasted, chopped walnuts
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1st Keep
 slego
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Also Kept By
jeffduricko
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