Afghan Aush Soup

Ingredients

• 250g pasta noodles (linguine, broken)
• 400g beef mince
• 1 onion
• 3 garlic cloves
• 1 can chickpeas
• 1 can red kidney beans
• 100g green lentils
• 2 tomatoes
• 2 tbsp tomato paste
• 1 tsp turmeric
• 1 tsp coriander powder
• Big handful coriander, dill, mint
• 3 tbsp oil
• For garlic yoghurt: 300g yoghurt, 4 garlic crushed, dried mint, salt
• Salt

Instructions

1. Cook lentils in salted water 25 min until tender.
2. Brown the mince with onion and garlic; add spices, tomato paste and tomato.
3. Add 1.5 litres water; add chickpeas and kidney beans; simmer 15 min.
4. Add cooked lentils, pasta and herbs; simmer 10 min more.
5. Whisk garlic yoghurt.
6. Serve soup topped with yoghurt and dried mint.

Serving suggestions

• Eat with bread.

Storage & reheating

Keeps 4 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions