Stranger Foods

Photograph of Kale, fennel and noodle soup.

PalestinianKale, fennel and noodle soup

Serves 4 | Prep 25 mins | Cook 55 mins

This simple, rustic soup is elegantly soothing. It bears a close resemblance to the classic Iranian noodle soup aash e reshteh, which leads me to believe that it found its way into the Palestinian kitchen during the time when the Persian empire ruled over the region 2,500 years ago. Whatever its history, it is a soup I make whenever I want to replenish depleted energy levels, or when I want to offer something restorative at the table, as it is packed with greens and healthy legumes. Feel free to substitute the linguine for another pasta, just be sure to adapt the cooking times according to the packet instructions of your noodle.

Source: Zaitoun

Ingredients

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1 onion, finely chopped
2 tbsp olive oil or any neutral oil
3 cloves garlic, crushed
1 carrot, finely chopped
1 stick celery, finely chopped
1 bulb fennel, finely chopped
½ tsp fennel seeds
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp dried oregano
sea salt and freshly ground black pepper
140 g brown lentils
750 ml vegetable or chicken stock
75 g linguine
160 g kale, stalks removed, leaves torn
3 tbsp extra virgin olive oil
½ lemon, juice of (optional)

Instructions

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Fry the onion in the cooking oil for about over a medium heat. Add the garlic and fry for another few minutes before adding the chopped vegetables. Stir to coat the vegetables in the oil, then cover and leave them to sweat over a low heat for .
Meanwhile, toast the fennel, cumin and coriander seeds in a dry pan for until their aromas are released, then grind them in a mortar and pestle or a spice grinder. Add these to the vegetables, along with the oregano and a generous grind of pepper.
Add the lentils and 400 ml just-boiled water, then cover and simmer over a medium heat for . Pour in the stock and cook for another .
Break the strands of linguine into thirds, add them to the pot with ½ teaspoon salt and cook for . Finally, add the kale and cook for .
Stir through the extra virgin olive oil, then taste and adjust the seasoning, adding a touch more salt and pepper or a squeeze of lemon juice, as you prefer.

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