Description
Persian Noodle Soup, or Ash Reshteh, is a heartwarming dish that combines the wholesome goodness of beans, lentils, and fresh herbs into a deliciously comforting bowl. This vegetarian soup is perfect for chilly evenings or gatherings with friends, offering a delightful blend of flavors and nutrients. The rich aroma from the sautéed onions and garlic mingles beautifully with the spices, creating an inviting meal that nourishes both body and soul. Easy to prepare and highly customizable, this recipe allows you to add your favorite vegetables or tweak the spices to match your preferences. Enjoy it with warm bread for a fulfilling dining experience.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- 6 cups vegetable broth
- 1 cup lentils, rinsed
- 1 cup chickpeas, cooked
- 1 cup navy beans, cooked
- 1 cup kidney beans, cooked
- ½ pound Persian noodles or linguine
- 3 cups spinach, chopped
- 1 cup cilantro, chopped
- 1 cup parsley, chopped
- 1 cup dill, chopped
- Salt and pepper to taste
- Sour cream or yogurt, for serving
- Fried onions, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion; cook until soft. Stir in minced garlic and turmeric; cook until fragrant.
- Pour in vegetable broth; add lentils, chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add noodles; cook for an additional 10 minutes until tender.
- Stir in spinach, cilantro, parsley, and dill. Cook for another 5–7 minutes until greens wilt.
- Season with salt and pepper to taste. Serve topped with sour cream or yogurt and fried onions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 750mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg