One of traditional soups from Tabriz, an ancient city in NW of Iran.
This soup is made with fresh vegetables and a kind of home made pasta that is combination of flour with water, salt and turmeric.
1 cup brown lentils
½ cup chick peas
½ cup pinto beans
1 large onion, finely chopped
250 g fresh herbs: mint, dill and leek
7 tbsp flour
2 beef stock cubes
Salt- pepper to taste
1 ½ tsp turmeric
Plain yogurt for garnishing
Olive oil or butter
In a bowl with 5 tbs flour, add salt and ½ tsp turmeric, mix together. Gradually add water until make a dough that does not stick to hand. Take small piece of dough ( as size as chickpeas) and give ball shape. Place all tiny balls in a tray and let to dry.
Heat the oil or butter in a pan and saute until is tender. .Set aside. Chop fresh herbs as well. Cook lentils, pinto beans and chickpeas earlier.
Pour water in a pot, add 2 tbsp flour, it will give good thickness to your soup. Mix it. Bring it to a boil, add turmeric, 2 beef stock cubes, fried onion, herbs, per-cooked cereal, tiny dough balls, season with salt and pepper and 3 tbsp olive oil or butter. Stirring several times in order to prevent do not stick tiny dough balls.
In a pan with 1 tbsp oil, add dried mint and saute for few seconds, remove from the heat.
Once soup is ready garnishing with mint Sauce or fried onions and spoonful of plain yogurt.