Tanoreen’s Lentil Noodle Soup with Greens

By Rawia Bishara April 13, 2014

This hearty Palestinian soup known as rushtay is more commonly prepared by West Bank cooks than by those in Galilee; I learned how to make it from friends I met in Jerusalem. It is a meal in itself and a favorite among vegetarian patrons of Tanoreen. If you don’t have one of the greens on hand, just substitute more of the others. Don’t skip the squeeze of lemon near the end—it transforms the soup. Serve it with a few olives.

Makes 8 to 10 servings

3 cups brown lentils
1 tablespoon plus 1 pinch sea salt
1 cup olive oil
3 medium red or yellow onions or 5 large shallots, diced
1 poblano or other chile pepper, seeded and diced (optional)
6 cloves garlic, finely chopped
41/2 teaspoons ground cumin
41/2 teaspoons ground coriander
1 tablespoon freshly ground black pepper
4 stalks celery, diced
2 large carrots, peeled and diced
1 packed cup chopped fresh cilantro
2 packed cups chopped fresh spinach
2 packed cups chopped kale
2 green or plum tomatoes, diced (optional)
8 ounces fettuccini, broken in half
Juice of 2 lemons (1/4 to 1/2 cup)

Combine the lentils and a pinch of salt in a pot and cover with water by 1 inch. Cover with the lid and boil over high heat for 20 minutes. Drain and set aside.

Heat the olive oil in a large pot over medium-high heat. Toss in the onions or shallots, and chile pepper, if using, and saute until golden brown, 7 to 10 minutes. Stir in the garlic and saute until fragrant, about 2 minutes. Sprinkle in the cumin, coriander and black pepper and saute until fragrant, about 30 seconds. Toss in the celery, carrots and cilantro, cover and cook for 5 minutes. Add the spinach, kale, tomatoes, if using, 15 cups of water and remaining 1 tablespoon salt and bring to a boil. Reduce the heat, cover and simmer for 20 minutes.

Pour in the lentils, return the broth to a simmer and cook for 10 minutes more. Add the fettuccini and cook until al dente. Stir in the lemon juice followed by the teklai, if using. Serve hot.

Variation: For a gluten-free version, cut six 8-inch corn tortillas into 1/2-inch strips and use in place of the fettuccini or use gluten-free pasta.

Photo courtesy of “Olives, Lemons & Za’atar: The Best Middle Eastern Home Cooking”.

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