Why Make This Recipe

Nourishing Persian Noodle Soup is not just a meal; it’s a warm hug in a bowl. Perfect for cozy nights, this soup is rich in flavor and packed with healthy ingredients. It’s a great choice for anyone looking for comfort food that nourishes the body and soul. The combination of lentils, beans, and fresh herbs provides a hearty and satisfying dish that everyone will love.

How to Make Nourishing Persian Noodle Soup

Ingredients

2 tablespoons Olive Oil (Can use avocado oil.)
1 large Onion (Diced finely.)
4 cloves Garlic (Minced. Garlic powder (1 teaspoon) can be used in a pinch.)
1 teaspoon Turmeric (Ensure to stir enough to activate its flavor.)
6 cups Vegetable Broth (Homemade broth or water with seasonings can be used.)
1 cup Lentils (Rinsed. Use green or brown lentils.)
1 cup Chickpeas (Cooked. Can use other legumes, such as black beans.)
1 cup Navy Beans (Cooked. Use any type of canned beans as a substitute.)
1 cup Kidney Beans (Cooked. Must be cooked before use.)
½ pound Persian Noodles or Linguine (Use any short pasta if not available.)
3 cups Spinach (Chopped. Can replace with kale or Swiss chard.)
1 cup Cilantro (Chopped. Parsley can be used for a milder taste.)
1 cup Parsley (Chopped. Can mix with additional herbs.)
1 cup Dill (Chopped. Fennel fronds can be used as a substitute.)
to taste Salt (Adjust to personal preference.)
to taste Pepper (Adjust to personal preference.)
Sour Cream or Yogurt (Optional topping for creaminess. Vegan yogurt for plant-based option.)
Fried Onions (For garnish.)

Directions

Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until it turns clear, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the turmeric and mix well to activate the flavor.
Pour in the vegetable broth and bring to a boil.
Add the rinsed lentils, chickpeas, navy beans, and kidney beans. Reduce heat to medium-low.
Let it simmer for about 20 minutes until the lentils are soft.
Add the Persian noodles and cook for an additional 10 minutes.
Stir in the chopped spinach, cilantro, parsley, and dill. Cook for 2 more minutes.
Season with salt and pepper to taste.
Serve hot, topped with a dollop of sour cream or yogurt and fried onions for extra crunch.

How to Serve Nourishing Persian Noodle Soup

Serve this delicious soup in warm bowls. Add a spoonful of sour cream or yogurt on top for creaminess. Garnish with fried onions for added texture. Enjoy it with a slice of crusty bread on the side for a complete meal.

How to Store Nourishing Persian Noodle Soup

If you have leftovers, let the soup cool completely. Transfer it to an airtight container and store in the refrigerator. It will last for up to 3 days. You can also freeze the soup in individual portions. To reheat, simply warm it on the stove or in the microwave until hot.

Tips to Make Nourishing Persian Noodle Soup

Soak the lentils and beans overnight for faster cooking.
Feel free to adjust the herbs according to your taste.
Add more vegetables such as carrots or bell peppers for added nutrition.
If using dried beans, make sure to cook them beforehand.

Variation

You can make this soup with any combination of legumes and greens. Consider using different types of pasta or adding spicy peppers for a kick.

FAQs

1. Can I use meat in this soup?
Yes, you can add cooked chicken or beef for a non-vegetarian version. Just stir it in during the last few minutes of cooking.

2. Is this soup gluten-free?
If you use gluten-free pasta, then yes, this soup can be made gluten-free.

3. Can I prepare this soup in advance?
Yes, you can make this soup a day ahead. The flavors will deepen, making it even more delicious when reheated!