Login to Save Like

Ingredients

• 1/4 c. Dry chickpeas
• 1/4 c. Dry Navy beans
• 1/4 c. Dry Red Kidney beans
• 14 c. Water
• 3 lrg Onions, peeled and thinly sliced
• 5 x Cloves garlic, peeled and chopped
•     Sauteeing liquid (I used balsamic vinegar)
• 1/2 tsp Pepper
• 1 tsp Tumeric
• 1/2 c. Lentils
• 2 c. Vegetable broth
• 1/2 c. Minced scallions or possibly chives
• 1/2 c. Minced fresh dill
• 1 c. Minced parsley
• 6 c. Minced fresh spinach -or possibly-
• 2 box (10-ounce) frzn spinach
• 1 x Fresh beet, peeled and diced
• 1/2 lb Persian noodles or possibly linguine, broken in half (I used linguine)
• 2 Tbsp. Red wine vinegar
• 1 x Onion, peeled and thinly sliced
• 6 x Cloves garlic, peeled and chopped
•     Sauteeing liquid (I used balsamic vinegar)
• 1 tsp Tumeric
• 1/2 c. Fresh mint, minced

Description

I Got This Recipe From The New York Times Living Section Last Week. It Was Soaking Time For The Beans), But I Suspect It Can Be Thrown In A Crock Pot (I Haven't Tried Which Yet-any…

Cook Eat Share