Iranian Legume Soup from Ottolenghi’s Plenty More

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iranian legume soup

First of all, Happy Holidays! It has been quite some time since I have posted anything here on Health is Happiness. It is something I think about every day and get asked about almost every day. I put blog work on hold for a little while to focus on some other things, as I mentioned earlier this year.

I am excited to get back into creating, and sharing delicious healthy recipes with everybody. Just because I haven’t been photographing my food doesn’t mean I haven’t been creating deliciousness in the kitchen.

The seasons have changed twice as my last post was in late spring. The beautiful summer weather is now a distant memory. Fall has come and gone and we are well into winter. Although, besides one massive snowstorm here in Montreal, we haven’t had too much to complain about weather wise. What I do love about colder weather is the food it makes you want to eat. Hearty and warming foods that fill your belly! These are some of the dishes that I love to create and cook. Dishes like this Iranian Legume Soup from Ottolenghi’s new book Plenty More that came out in October. One of the many new cookbooks I have added to my collection since my last post.

Plenty More by Ottolenghi

I love buying cookbooks because they are great source of inspiration for my own creations in the kitchen. However I am guilty of rarely actually following a recipe from the books I have.  I decided I am going to make an effort to follow more of the recipes from the many cookbooks I have in my apartment. Plenty More was the first book I decided to tackle. My girlfriend and I each chose a recipe to make. This is the first one we made, and it was delicious! Figured it was as good a time as any to get back into the blog work.

Legume soup from Plenty More

Perfect for a cold winter’s day. A very hearty and filling soup that is a serious meal. Lima beans, chickpeas and split peas with noodles, and a wack load of herbs. Tons of onions and garlic and of course some greens! Just my type of recipe. When I came across it I knew I had to make it.

I omitted the sour cream that Yotam adds when serving the soup because that’s not really my type of thing. If sour cream is your type of thing then I am sure it would be delicious. However I promise you it is awesome without adding it.

The original recipe also called for clarified butter which I substituted for coconut oil.

The one ingredient I added to the recipe was some red chili flakes to add a element of spiciness to the dish. I thought this was a great addition but that is just my opinion. You can be the judge, and decide whether or not to add it, and just the right amount for you.


I hope everyone is having a great holiday season. Wishing everybody a Happy New Year and I will back soon with more recipes. I am sure that we will all be needing some healthy recipes to kick off the new year and get back on track after all the holiday eating.

Iranian Legume Soup from Ottolenghi's Plenty More
Recipe type: Soup
Cuisine: Iranian
Serves: 8
  • ⅔ cup dried chickpeas soaked in water overnight or 2 cups cooked from a can
  • ⅔ dried lima beans, soaked in water overnight or 2 cups from a can
  • 4 tablespoons coconut oil
  • 2 large onions, thinly sliced
  • 1½ teaspoons turmeric
  • 1 cup yellow split peas, soaked overnight and drained
  • 10 cups vegetable stock
  • ½ teaspoon red chili flakes
  • 1 cup chopped flat leaf parsley
  • 2 cups chopped cilantro leaves
  • 1 cup chopped dill leaves
  • 1 cup thinly sliced green onions, white and green parts
  • 5 cups baby spinach leaves
  • 100g linguine
  • 1½ tablespoon white wine vinegar
  • limes for serving
  • sea salt and black pepper
  1. If using dried beans, drain and rinse the chickpeas and lima beans separately. Place in 2 separate pots and cover with plenty of water. Bring to a boil, reduce heat and simmer until just tender. Drain when cooked and set aside until needed. Cooking time can vary with beans so keep a close eye. In my experience lima beans take between 35-45 minutes and chickpeas 45 minutes to an hour.
  2. Place the coconut oil, onions, and garlic in a large pot over medium heat. Cook for 20 minutes, stirring occasionally, until soft and golden brown. Add the turmeric, ½ teaspoon salt, and some freshly ground black pepper. Remove ⅓ of this mixture from the pot and set aside. It will be used for serving.
  3. Add the chickpeas, lima beans, split peas and stock to the pot. Simmer for about 35 minutes until the peas are tender. Skim the froth off the top of the pot occasionally and discard.
  4. Once the peas are tender add the parsley, cilantro, dill, green onions, chili flakes, and spinach. Cook for another 15 minutes. If the soup is really thick add more stock. Add the linguine and cook for another 10 minutes until they are just cooked. Remove from heat and stir in the vinegar. Taste and add more salt and pepper if necessary.
  5. Serve in bowls garnished with a little bit of the reserved onion mixture and a generous squeeze of lime juice to taste.

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