This traditional New Year’s Soup recipe with beans, lentils, and walnuts is one of my favorite soup recipes. This vegetarian soup is hearty and healthy.
Editor Note: This recipe and post were originally posted December 29, 2014. This is an updated post with new photos, but the text is the same. Want to see what my photos were like two years ago this time? Check out the end of the post! Coincidentally I’m recovering from working a week of nights this year too.
Happy almost-2015 friends! This year to ring in the new year I’ll be recovering from working a week of nights in the pediatric emergency department. It will be a stroke of luck if I even make it to the clock striking midnight!
According to Southern tradition, a meal of black-eyed peas and greens to ring in the New Year will make the following 12 months full of prosperity. I didn’t use black-eyed peas in mine, but I’m still crossing my fingers for the best 2015. It’s definitely going to be a big year – I turn 30 (thirty!), enter my last year of residency, and the new children’s hospital opens! The new hospital is across the city and will basically be a palace compared to the one I’m working in now. To say I’m stoked is an understatement.
New Year’s resolution soup might be a better name for this recipe. It’s packed with healthy protein, greens and is low on fat. making it the perfect way to start the year. It’s one of my favorite recipes. Even though it’s new on the blog, we make it over and over, all year round.
How are you ringing in the new year?
Thank you so much for reading A Side of Sweet! For more Sweet in your life, you can find me on Instagram, Pinterest, Facebook, YouTube, Bloglovin‘, Snapchat (@asideofsweet), or Twitter. You can also subscribe to receive a weekly email with new posts.
New Year’s Soup Recipe with Black-Eyed Peas & Lentils
Yields 4 to 5 servings
This traditional New Year's Soup recipe with beans, lentils, and walnuts is one of my favorite soup recipes. This vegetarian soup is hearty and healthy.
30 minPrep Time
45 minCook Time
1 hr, 15 Total Time
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- Pinch red pepper flakes
- 1/2 teaspoon turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 10 1/2 cups (2.5 liters) vegetable stock or broth
- 5.25 ounces (150 grams) brown lentils
- 1 1/2 cups cooked garbanzo beans or black-eyed peas, rinsed if using canned
- 2 cups (350 grams) cooked pinto or borlotti beans, rinsed if using canned
- Sea salt, to taste
- 120 grams thin egg noodles, fresh or dried (use Gluten Free if desired)
- 3 1/2 ounces (100 grams) fresh spinach leaves, sliced
- 1/2 cup finely shredded cilantro (optional)
- 2 tablespoons chopped fresh dill
- Juice of one lime
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large onion, thinly sliced
- Plain Greek yogurt or sour cream
- 1/4 cup chopped walnuts, toasted
- Heat the oil in a large pot over medium heat. Sauté the onion and red pepper flakes until softened, about 3 minutes. Add the spices and cook, stirring about 30 seconds.
- Add the stock/broth and bring to a boil. Add the lentils. Cook until just tender, about 25 minutes.
- In the meantime, prepare the toppings. Heat the olive oil and butter in a saucepan. Sauté the onion until golden and caramelized, about 10 minutes. Set aside.
- Add the beans to the stockpot and heat. Once heated, season with salt to taste.
- Just before serving, add the noodles and cook until al dente. Add the spinach, cilantro and dill and stir until wilted.
- Serve with a dollop of Greek yogurt, a sprinkling of walnuts and a spoonful of caramelized onions with lime wedges on the side.
Oh, and a promised, here is one of the original photos from this post! Overall the photo isn’t terrible. I had better control of the light in the new photos and the styling is nicer with the dill on the soup itself! I do really like the thin egg noodles in the original photo better than the extra-thin ones I had this year. What do you think?