I first tasted this soup at an Afghan restaurant in Falls Church, VA. It is a really light soup that is incredibly flavorful and healthy. The best part - it takes little effort to make it.
Time: 1.5 hours
Serving Size: 10 bowls
- 2 cans garbanzo beans OR 2.5 cups of dried garbanzo beans
- 1 cup dried split peas
- 1 cup dried lentils
- 1 tbsp vegetable oil
- 1 onion diced
- 1 lb chopped lamb, fat removed (optional) OR 1 lb chopped chicken (optional) OR 1 lb ground turkey (optional)
- 2-15 oz can crushed tomatoes
- 2 Tbs dried dill
- 3/4 Tbs cayenne pepper OR paprika
- 1/2 Tbs dried cilantro
- 3 cups chicken stock + more if needed
- water if necessary
- 8 oz yogurt
- 2 crushed cloves garlic, minced
- 1 tsp ground dried mint (or fresh dill)
- If using all dried beans, boil a pot of water and cook all beans until tender. It will take approx an hour. Drain and set aside. If you are not using dried garbanzo beans then skip step 1.
- Brown meat of your choice and set aside. If you are not using meat then skip step 2.
- In a pot, heat oil. Add onions and cook until translucent, 3-5 minutes.
- Add tomatoes (with liquid from the can), spices, 3 cups chicken broth, beans and peas on low. (At this point, add beans and peas regardless of whether you followed step 1 or not).
- Cook on medium for an hour, stirring every 15-20 minutes. If there is not enough liquid in the pot, add equal portions of water and chicken stock until the food is covered by a broth.
- Add meat to the soup if you are using it and let simmer for another 15 minutes.
- Make the yogurt sauce by combining the 3 ingredients in a food processor and blend until thoroughly mixed.
- Serve the soup hot with a spoonful of yogurt sauce added.