Ash Reshteh Soup Shooters (Noodle Soup Shooters)

Ingredients

• 1/2 cup Dried Chickpeas
• 1/2 cup Dried Kidney Beans
• 1/2 cup Dried Lentils
• 1 medium Onion
• 2 cloves Garlic
• 6 cups Vegetable Broth
• 2 cups Fresh Spinach
• 1 cup Fresh Parsley
• 1 cup Fresh Cilantro
• 4 oz Gluten-Free Noodles (Reshteh)
• 1/2 cup Kashk (Dried Yogurt)
• 2 tablespoons Dried Mint
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place the 1/2 cup of dried chickpeas in a separate bowl, the 1/2 cup of dried kidney beans in another separate bowl, and the 1/2 cup of dried lentils in a third separate bowl. Cover each with at least 2 inches (5 cm) of water and let them soak overnight (for 8-12 hours) at room temperature.
2. 2Drain the soaked 1/2 cup of chickpeas, 1/2 cup of kidney beans, and 1/2 cup of lentils. Dice the 1 medium onion into 1/2-inch (1.25 cm) pieces and mince the 2 cloves of garlic. In a large (6-quart / 5.7-liter) heavy-bottomed pot, combine the drained chickpeas, kidney beans, and lentils with the diced 1 medium onion and minced 2 cloves of garlic, then pour in the 6 cups of vegetable broth.
3. 3Bring the mixture in the pot to a rolling boil over high heat (212°F / 100°C). Once boiling, reduce the heat to low, cover the pot, and simmer for 60-75 minutes, or until the beans and lentils are tender when pierced with a fork but still hold their shape.
4. 4Roughly chop the 2 cups of fresh spinach, 1 cup of fresh parsley, and 1 cup of fresh cilantro. After the beans are tender, stir the chopped 2 cups of fresh spinach, 1 cup of fresh parsley, and 1 cup of fresh cilantro into the pot. Break the 4 oz of gluten-free noodles into 2-3 inch (5-7.5 cm) pieces and add them to the pot, continuing to simmer on low heat for 10-15 minutes, or until the noodles are tender but not mushy.
5. 5In a small bowl, combine the 1/2 cup of kashk with 2 tablespoons of hot water and stir vigorously until a smooth, thick paste forms. Stir this kashk paste into the soup in the pot until fully incorporated.
6. 6In a small (6-inch / 15 cm) frying pan, heat the 2 tablespoons of olive oil over medium-low heat (250-275°F / 120-135°C) until shimmering. Add the 2 tablespoons of dried mint to the hot oil and fry for 1 minute, stirring constantly, until the mint becomes fragrant and slightly crisped, then immediately pour the entire contents of the pan (mint and oil) into the soup.
7. 7Stir in the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Serve the Ash Reshteh Soup hot, poured into shooter glasses.

Substitutions

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