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