New Year's Soup with Black-Eyed Peas & Lentils

I live in the South and travel a lot. Food is wonderful and making food fills most days because I am diabetic and need to make my own food most of the time. I am Jewish and love Southern, Asian, Mexican, traditional Jewish and Israeli foods. I live in the south and learned to love that too. And then there all the other foods from all the other countries! After living 20 YEARS IN Germany, I LOVE German bread and still seek to find a good bread recipe, but now I must make it Keto. Talk about an impossible mission. But I keep going, trying new stuff and collecting recipes I wish I could eat, but my appetite is bigger than my tummy, so I go on collecting more and more recipes for the day I can try them all.

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.

2 tablespoons olive oil

1 large onion, thinly sliced

Pinch red pepper flakes

½ teaspoon turmeric

1 teaspoon ground cumin

¼ teaspoon freshly ground black pepper

10 ½ cups (2.5 liters) vegetable stock or broth

5.25 ounces (150 grams) brown lentils

1 ½ 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 ½ ounces (100 grams) fresh spinach leaves, sliced

½ cup finely shredded cilantro (optional)

2 tablespoons chopped fresh dill

Juice of one lime

subheading: Toppings:

1 tablespoon olive oil

1 tablespoon unsalted butter

1 large onion, thinly sliced

Plain Greek yogurt or sour cream

¼ cup chopped walnuts, toasted

Note: Ingredients may have been altered from the original.

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