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.
This soup could also be called New Year’s resolution soup. It’s packed with healthy protein, greens and is low on fat. It’s the perfect way to start the year off with a healthy meal. Honestly, it’s one of my favorite recipes I’ve ever made, and even though you haven’t seen it on the blog before I make it over and over, all year round.
What do you have planned to ring in the new year?
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- 2 T. olive oil
- 1 onion, thinly sliced
- Pinch red pepper flakes
- ½ tsp. turmeric
- 1 tsp. ground cumin
- ¼ tsp. freshly ground black pepper
- 8½ c. / 2 liters vegetable stock/broth
- 150 g / 5.25 oz brown lentils
- 1½ c. cooked garbanzo beans or black-eyed peas, rinsed if using canned
- 2 c. / 350g cooked pinto or borlotti beans, rinsed if using canned
- sea salt, to taste
- 120 g thin egg noodles, fresh or dried
- 3½ oz / 100g fresh spinach leaves, finely shredded
- ½ cup finely shredded cilantro leaves
- 2 tablespoons chopped fresh dill
- juice of one lime
- 1 T. olive oil
- 1 T. unsalted butter
- Large onion, thinly sliced
- Plain Greek yogurt or sour cream
- ¼ c. Chopped walnuts, toasted
- Heat the oil in a large pot over medium heat. Saute 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.
- While waiting, prepare the toppings. Heat the olive oil and butter in a saucepan. Saute 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.