Healthy Recipes: Let’s Cook

By Light and Sight

A compilation of 20 middle eastern healthy delicious recipes. Easy to cook
The secret to savouring healthy meals throughout the week is simple—prep work. The Healthy Meal Prep Cookbook offers expert advice that takes the challenge out of meal prep with practical and straightforward advice anyone can master—this meal prep cookbook is a great choice for new and experienced food preppers alike.

• Language: English
• Publisher: Tablo Publishing
• Release date: May 13, 2019
• ISBN: 9781925939392

Book preview

PERSIAN NOODLE SOUP

Herbs, pulses, noodles, spinach and soured cream combine in this Iranian comfort food dish, topped with deeply caramelized onions.

Preparation time: Under 30 mins

Cook time: 30 mins to one hour

Serving: Serves 4

Ingredients

3 tablespoon olive oil

4 onions, 2 roughly chopped, 2 thinly sliced

2 tsp ground turmeric

3 garlic cloves, finely chopped

400g tin chickpeas, drained

100g/3½oz small brown lentils

400g haricot beans, drained

1 liter/1¾ pint vegetable stock

40g/1½oz butter

100g/3½oz linguine or Iranian reshtey noodles

200g/7oz spinach

30g/1oz fresh parsley

20g/¾oz fresh coriander

15g/½oz fresh mint

2 x 250ml/9fl oz tubs soured cream

Preparation

Heat the olive oil in a large pan over a medium heat, and fry the onions for 5 minutes, or until soft and pale golden in color. Add the turmeric and garlic and cook for a further 4 minutes.

Add the chickpeas, lentils and haricot beans to the onions and pour in the stock. Simmer for 30 minutes, stirring occasionally.

Melt the butter in a non-stick frying pan over a low heat. Fry the sliced onions for 20 minutes, stirring occasionally, until they are deeply caramelized.

When the beans have simmered for 30 minutes, add the noodles to the pot and cook for a further 10