Persian Noodle Soup (Ash Reshteh)
A comforting and hearty Persian noodle soup with lentils, beans, and fresh herbs, perfect for any occasion.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- 6 cups vegetable broth Can substitute with chicken broth for meat version.
- 1 cup lentils, rinsed
- 1 cup chickpeas, cooked Canned is acceptable.
- 1 cup navy beans, cooked Canned is acceptable.
- 1 cup kidney beans, cooked Canned is acceptable.
- ½ pound Persian noodles or linguine
Herbs and Greens
- 3 cups spinach, chopped
- 1 cup cilantro, chopped
- 1 cup parsley, chopped
- 1 cup dill, chopped
- to taste Salt and pepper
For Serving
- to taste Sour cream or yogurt For a creamy finish.
- to taste Fried onions For garnish.
Instructions
Cooking
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent.
- Stir in minced garlic and turmeric, cooking for 1-2 minutes until fragrant.
- Pour in the vegetable broth, then add the lentils, chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the Persian noodles (or linguine) to the pot and cook for an additional 10 minutes or until noodles are tender.
- Add 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.
- Ladle soup into bowls and top with a dollop of sour cream or yogurt and a sprinkle of fried onions.
Notes
Taste the soup throughout the cooking process to adjust seasoning. Don't be afraid to experiment with different beans and herbs based on availability and preference.