GOOD MOOD FOOD Recipes, Week 1: Leafy Greens

GOOD MOOD FOOD Recipes, Week 1: Leafy Greens

Today's recipe comes to us from one of our Wellness Specialists, whose 8-year old daughter calls this her favorite soup! This recipe for Beggar's Soup and the story below was adapted from the book "New Food of Life" by Najmieh Batmanglij. 

Traditionally, this meal was called Beggar's Soup because in the past, people used to put coins in a pot on the roadside to pitch in for ingredients for the soup. The more people pitched in, the better the chances of the wish coming true. Today, the custom lives on in a new form. Friends are told a few days in advance what day the wish will be made, and they show up that day with a few ingredients each. They prepare it together and share it so that everyone can join in on making the wish come true for their loved one!

This soup comes together in only 20 minutes, but simmers for a few hours, so it's a great option to put together quickly on a day you're doing other things at home. Stop by and stir every so often, and enjoy hanging out in your home with the cozy aromas of cooking soup! Feel free to swap the canned beans and lentils to whatever you have on hand. 

This recipe is a great reminder that fresh herbs also count as greens! In this Iranian soup, parsley, cilantro, and dill do double duty packing a 1-2 punch of flavor and nutrients! 

Ingredients: 

4 tablespoons of oil

3 onions, peeled and thinly sliced

5 cloves of garlic, peeled and sliced

1 pound stew meat (omit if vegetarian and add 1 tbsp vegetable bullion paste)

2 tsp sea salt (start with 1 tsp if using bullion)

1/2 tsp freshly ground black pepper

1 tsp turmeric

1   15.5-oz can of red kidney beans, drained and rinsed

1   15.5-oz can of chickpeas, drained and rinsed 

1/2  cup dried lentils, rinsed

1/4 cup dried mung beans, rinsed (optional) 

About 6 cups water 

1 bunch of chopped fresh parsley

1/2 bunch of chopped fresh cilantro 

1/4 cup chopped fresh dill (or 1 tbsp dried)

1 pound fresh greens (choose spinach, kale, chard, collards, cabbage, etc.)

1 cup chopped chives or scallions (optional)

1/2 cup rice

Garnish: (optional)

2 tbsp oil

1 onion, peeled and thinly sliced

3 cloves garlic, peeled and thinly sliced

1/4 tsp turmeric 

2 tbsp dried spearmint

Directions: 

1. In a large, heavy pot, heat the oil over medium heat. Add onion and garlic and cook until golden. Push to one side and brown the meat, if using. Add pepper, turmeric, lentils, and mung beans (if using) and sauté for 2 minutes. Add water and drained rinsed beans, and bring to a boil. Cover and reduce heat and simmer for 10 minutes. 

2. Add parsley, cilantro, dill, greens, and chives (if using). Simmer for 5 minutes, stirring occasionally to prevent sticking.

3. Add the rice, bullion if using, and salt. Cover and simmer for 55 minutes over low heat.

4. Check to be sure that the meat is tender and the lentils are soft. Adjust seasoning to taste. 

5. If desired, prepare garnish: heat 2 tbsp oil in a medium-sized skillet over medium heat. Add onions and garlic and sauté until golden brown and crispy. Add the turmeric, stir, and remove from heat. Crumble dried spearmint flakes in to the skillet. Stir well. 

6. To serve, ladle soup into serving bowls and top with garnish, if using.