Persian Stew with Greens & Beans

I was a little under the weather earlier this week so I went back to a childhood comfort stew. It's a little late for Meatless Monday but it's a great vegetarian dish & can easily be made vegan or gluten-free with minor modifications. The great thing about this stew is that because there is no dairy in the actual stew you can pressure can the leftovers.

Ash-eh Reshteh
(serves 4-8 easily)

10 cups water
8 oz lentils
1 15 oz can chickpeas

1 bunch chopped flat Italian parsley
1 bunch chopped cilantro
1 bunch scallions, green parts chopped
1 16 oz bag of chopped frozen spinach
a small handful of spaghetti noodles
1 onion
3 cloves garlic, minced
1 teaspoon turmeric
2 tablespoons oil
plain yogurt for topping the stew

In a stockpot, put the 10 cups of water, lentils & rinsed chickpeas. Bring to a low boil for 20 minutes while you chop all the greens. After 20 minutes add the parsley, cilantro, scallions, and spinach into the pot.Cook on a low boil for 30 minutes. After 30 minutes, add the spaghetti noodles into the pot. Saute the onions & garlic in the oil in a frying pan. After they soften add the turmeric. Add half the onions into the stew & stir. Check to make sure the noodles are cooked through, salt if necessary and serve with yogurt on top of each serving. To make vegan eliminate yogurt topping & use vegan noodles. To make gluten-free replace noodles with a gluten-free substitute.

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