Aash Reshteh
Aash Reshteh is a comforting and nutritious Persian noodle soup, perfect for chilly days and family gatherings. Loaded with lentils, chickpeas, and fresh herbs, this vegetarian dish offers a warm, hearty meal for everyone.
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.
Notes
If you have leftovers, store Aash Reshteh in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding water or broth if the soup thickens. For additional nutrition, consider adding more vegetables like spinach or kale. For a non-vegetarian version, you can include beef or chicken.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 7gSaturated Fat: 1gSodium: 500mgFiber: 12gSugar: 5g
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