Āsh-e-mash: a thick and hearty mung bean soup with turnips & herbs

happy new year! it's hard to believe the holidays are over, and we've already welcomed 2013 into our lives. i took a few vacation days away from home and the kitchen (surprisingly easy to do), and found myself thinking about all the food i had cooked (and eaten) in 2012-have you ever thought about how many meals you've made in a year? i certainly c-o-o-k-e-d a lot in the last 365 days (what i'd call a goodfood year)! here's to a new year of cooking, sharing, eating, and exploring good~food together! this ash-e-mash is the last meal (other than a simple spaghetti al limone) i cooked (a huge pot of) last year. it is the perfect hearty  soup as-a-meal for the winter months (it's even cold in san diego now)- - - - >let's start cooking!

ingredient for 6-8 servings:

• 1 large onion

• 2-3 cloves of garlic, minced

• 1 tbs turmeric

• 1 cup peeled and cubed turnips

• 1/2 to 3/4 cup dry mung beans

• 1/4-1/2 cup rice

• 1/2 cup sliced green onions (or about 10-12)

• 2 large bunches fresh cilantro (roughly chopped)

• 1.5 cups fresh (roughly chopped or whole baby ones) spinach

• 1/2 cup roughly chopped fresh dill

• sea salt & pepper (to taste)

• 4 cups (or more) good chicken or vegetable broth

• 2-3 tbs vegetable oil (olive oil or virgin unrefined coconut oil)

• 2 tsp dry mint

1. thinly slice the onion, then fry in the oil with the turmeric in a deep heavy pot or dutch oven. as the onions become golden (about 7-10 minutes on low/medium heat) add the minced garlic and fry for just another minute or two before adding the mung beans.

2. stir the mung beans into the onion mixture, fry for a minute or two, then add the rice and turnips with sea salt and pepper (to taste) and 1 cup of water, along with 3-4 cups of broth and bring to a boil. reduce the heat and allow the mung beans and rice to cook (slow simmer) for 35-45 minutes. add more water or broth if necessary.

3. add sliced onions, cilantro, spinach, dill, and the remaining broth and mix well, bring to a boil, then reduce the heat and allow the ash to simmer for another 30-40 minutes. taste and adjust for salt and pepper, add more broth if too thick (this is supposed to be a thick soup, and the rice almost melts into it by the time its ready).4. for garnish quickly (1-2 minutes max) fry the dried mint in 1 tbs olive oil. the ash also tastes good with the addition of a few spoonfuls of yogurt or kashk (whey).