I can’t resist a dish topped with fried onions – and Andy Baragahni’s Beans and Green Soup With Salted Yogurt and Sizzled Mint is the latest to bring me to my knees!
This Persian-inspired vegetarian soup isn’t one to leave you hungry, with three types of legumes: navy beans, chickpeas, and lentils cooked until tender in a golden turmeric-tinted broth.
Toward the end of cooking, fresh spinach, cilantro, parsley, and dill are wilted in the broth, with a bright splash of lemon stirred in to finish.
And I always say the right toppings take any dish to the next level – a little tang from the buttermilk-thinned yogurt, the crunch of deeply caramelized onions, and the aromatic mint that’s been bloomed in hot oil. Yum!
Rating: 4/5
How Easy Is That: Easy
Store-Bought Is Fine: Greek Yogurt
Pricey Ingredients: —
Hard-to-find: —
Recipe on BonAppetit.com
