why make this recipe
Aash Reshteh, or Noodle Soup, is a delicious and comforting dish that many love. It is not only tasty but also packed with nutrients from lentils, chickpeas, and fresh herbs. This soup is perfect for family gatherings or chilly days when you want something warm and hearty. Plus, it can easily be made as a vegetarian meal, making it a great choice for everyone.
how to make Aash Reshteh
Ingredients:
- 1 cup of lentils
- 1 cup of chickpeas
- 1 onion, chopped
- 3-4 garlic cloves, minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 8 cups vegetable broth or water
- 1 package of reshteh (Persian noodles)
- 2 cups fresh herbs (parsley, cilantro, and dill), chopped
- Salt and pepper to taste
- Sour cream or yogurt for serving (optional)
- Fried onions for garnish (optional)
Directions:
- In a large pot, heat some oil and sauté the chopped onion until translucent. Add minced garlic, turmeric, and cumin, and cook for another minute.
- Add lentils, chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer until the beans are tender, about 30-40 minutes.
- Stir in the reshteh noodles and cook according to package instructions, usually about 10 minutes.
- Add the chopped herbs and season with salt and pepper to taste.
- Serve hot, garnished with fried onions and a dollop of sour cream or yogurt if desired.
how to serve Aash Reshteh
Aash Reshteh is best served hot. You can garnish each bowl with fried onions and a spoonful of sour cream or yogurt. This adds an extra layer of flavor and creaminess to the soup. Serve it with some crusty bread or fresh flatbreads for a complete meal that everyone will enjoy.
how to store Aash Reshteh
If you have leftovers, you can store Aash Reshteh in an airtight container in the refrigerator for up to 3 days. When you are ready to eat it again, simply reheat it on the stove over low heat. If the soup thickens after storage, add a little water or broth to reach your desired consistency.
tips to make Aash Reshteh
- Make sure to soak the chickpeas overnight for a softer texture.
- If you want a richer flavor, you can add a little more spices according to your taste.
- Fresh herbs are key in this recipe, so try to use them if you can.
- Stir the soup gently to avoid breaking the noodles.
variation
You can add more vegetables like spinach or kale for extra nutrition. Some people also like to include beef or chicken for a non-vegetarian version of this dish.
FAQs
1. Can I use other types of noodles instead of reshteh?
Yes, you can use any thin noodles you like, but the flavor may change slightly.
2. Is this recipe gluten-free?
No, traditional reshteh noodles contain gluten. However, you can use gluten-free pasta as a substitute.
3. How spicy is Aash Reshteh?
This recipe is not spicy. However, you can add chili flakes or hot sauce if you prefer some heat.
Aash Reshteh
Ingredients
Main Ingredients
- 1 cup lentils
- 1 cup chickpeas Soaked overnight for softer texture
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 8 cups vegetable broth or water
- 1 package reshteh (Persian noodles) Cook according to package instructions
- 2 cups fresh herbs (parsley, cilantro, and dill), chopped Fresh herbs are key for flavor
- Salt and pepper to taste
Garnishes (Optional)
- Sour cream or yogurt for serving Adds creaminess
- Fried onions for garnish
Instructions
Preparation
- In a large pot, heat some oil and sauté the chopped onion until translucent.
- Add minced garlic, turmeric, and cumin, and cook for another minute.
- Add lentils, chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer until the beans are tender, about 30-40 minutes.
Cooking
- Stir in the reshteh noodles and cook according to package instructions, usually about 10 minutes.
- Add the chopped herbs and season with salt and pepper to taste.
Serving
- Serve hot, garnished with fried onions and a dollop of sour cream or yogurt if desired.