Directions Cook onion with turmeric until deeply golden; reserve some for garnish. Simmer lentils in broth for 25 minutes. Add chickpeas, kidney beans, chopped herbs and spinach; simmer 20 minutes. Add noodles and cook until tender; top with reserved onions. Inspired by Shared Food Patterns
Blue Zone Connection The combination of lentils, beans, greens and abundant fresh herbs keeps this recipe centered on whole and minimally processed plant foods. That approach is consistent with the plant-forward eating pattern associated with Ikaria and Loma Linda. This is a modern Blue Zone–inspired recipe, not presented as a traditional dish from either community.
Helpful Notes Add delicate herbs near the end to preserve their fresh color and fragrance. The soup thickens as it rests; loosen leftovers with a little water when reheating. Estimated Nutrition Per serving
Calories 330
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 400 mg
Total Carbohydrate 58 g
Dietary Fiber 15 g
Total Sugars 7 g
Protein 18 g Notable vitamins & minerals: Iron · Potassium · Folate · Vitamin A
Estimated per serving from the printed ingredients and stated yield. Values vary with ingredient size and brand. Optional ingredients and accompaniments are excluded.
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