Persian Noodle Soup Recipe (Ash Reshteh)

why make this recipe

Ash Reshteh, or Persian Noodle Soup, is a hearty and nutritious dish that is perfect for any occasion. Packed with lentils, beans, and fresh herbs, this soup is not only filling but also loaded with flavor. It’s a wonderful way to warm up during chilly days or to serve as a centerpiece at family gatherings. Plus, it’s vegetarian and very easy to customize to your taste!

how to make Persian Noodle Soup

Ingredients:

• 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

Directions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent.
2. Stir in the minced garlic and turmeric, cooking for 1-2 minutes until fragrant.
3. Pour in the vegetable broth, then add the lentils, chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat and let it simmer for 20 minutes.
4. Add the Persian noodles (or linguine) to the pot and cook for an additional 10 minutes or until the noodles are tender.
5. Add the chopped spinach, cilantro, parsley, and dill. Stir well, then cook for another 5-7 minutes until the greens have wilted.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and top with a dollop of sour cream or yogurt, and a sprinkle of fried onions.

how to serve Persian Noodle Soup

Serve this aromatic soup hot. Place a generous portion in a bowl and top it with a dollop of sour cream or yogurt for creaminess. Finish with a sprinkle of fried onions for an added crunch. It pairs wonderfully with warm bread or flatbreads on the side.

how to store Persian Noodle Soup

If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. To reheat, simply warm it on the stove or in the microwave until hot.

tips to make Persian Noodle Soup

• Customize the Beans: Feel free to mix and match your favorite beans based on what you have on hand.
• Add Spice: For a little kick, consider adding some chili flakes or fresh peppers.
• Herb Freshness: Use fresh herbs for the best flavor. You can also adjust the herbs according to your preference.

variation

You can add more vegetables like carrots or zucchini for extra nutrition. If you’re not vegetarian, adding shredded chicken can make the soup even heartier.

FAQs

1. Can I use different noodles?
Yes, you can substitute Persian noodles with any type of pasta you like, such as linguine or spaghetti.

2. Is it possible to make this recipe vegan?
Absolutely! Just skip the sour cream or yogurt and use plant-based alternatives, and make sure the broth is completely vegan.

3. How can I make it thicker?
If you prefer a thicker soup, you can add more lentils or beans or blend a portion of the soup to create a creamier texture.

Ash Reshteh

A hearty and nutritious Persian noodle soup packed with lentils, beans, and fresh herbs, perfect for chilly days or family gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Cuisine Persian, Vegetarian

Servings 6 servings

Calories 350 kcal

Ingredients

  

1x2x3x

For the soup

• 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
• 0.5 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

To serve

• Sour cream or yogurt for serving
• Fried onions for garnish

Instructions

 

Preparation

• Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent.
• Stir in the minced garlic and turmeric, cooking for 1-2 minutes until fragrant.

Cooking

• Pour in the vegetable broth, then add the lentils, chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat and let it simmer for 20 minutes.
• Add the Persian noodles (or linguine) to the pot and cook for an additional 10 minutes or until the noodles are tender.
• Add the chopped spinach, cilantro, parsley, and dill. Stir well, then cook for another 5-7 minutes until the greens have wilted.
• Season with salt and pepper to taste.

Serving

• Ladle the soup into bowls and top with a dollop of sour cream or yogurt, and a sprinkle of fried onions.

Notes

Customize the beans to your preference, add chili flakes for spice, and use fresh herbs for the best flavor. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, warm on stove or microwave until hot.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 55gProtein: 18gFat: 7gSaturated Fat: 1gSodium: 800mgFiber: 15gSugar: 6g

Keyword Ash Reshteh, Comfort Food, Healthy Soup, Persian Noodle Soup, Vegetarian Soup

Tried this recipe?Let us know how it was!