Ash Reshteh
A hearty and comforting Persian noodle soup packed with protein from beans and lentils, complemented by fresh herbs for a delightful aroma and taste.
Ingredients
Main Ingredients
- 7 cups vegetable broth
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 cup dried chickpeas, soaked overnight
- 1 cup dried lentils
- 1 cup dried navy beans, soaked overnight
- 1 package 8 oz reshteh (Persian noodles)
- 1 cup fresh herbs (parsley, cilantro, and chives), chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- Sour cream or yogurt for serving (optional)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until translucent.
- Add the soaked chickpeas, lentils, and navy beans. Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 30-40 minutes until the beans are tender.
- Stir in the reshteh noodles and cook for an additional 10-12 minutes, until the noodles are soft.
- Incorporate the chopped herbs, then season with salt and pepper.
- Serve hot with a dollop of sour cream or yogurt on top, if desired.
Notes
To store leftovers, let the soup cool completely, then transfer it into an airtight container. Keep it in the refrigerator for up to 3-4 days. If you want to store it for a longer period, you can freeze it. Just make sure to leave some space in the container for the soup to expand as it freezes. Thaw overnight in the fridge before reheating. Adjust herbs based on preference; dill or mint can also be great additions. If you like a thicker soup, you can mash some of the beans before adding the noodles. Always taste before serving to adjust seasonings.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 12gSugar: 5g
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