Description
A cozy Persian noodle soup, Ash Reshteh, perfect for busy weeknights, packed with wholesome ingredients and great flavor.
Ingredients
Scale
- 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
Instructions
- Heat the olive oil in a large pot over medium heat. Toss in the diced onion and sauté until it becomes soft and translucent, about 5-6 minutes.
- Stir in the minced garlic and turmeric, and cook for an additional 1-2 minutes until fragrant.
- Pour in the vegetable broth and then add the rinsed lentils, cooked chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat and let it simmer for 20 minutes.
- Toss in the Persian noodles (or linguine) to the pot and cook until tender, about 10 minutes.
- Stir in the chopped spinach, cilantro, parsley, and dill. Cook for 5-7 minutes until the greens have wilted.
- Add salt and pepper to taste.
- Ladle the soup into bowls and top with sour cream or yogurt and fried onions.
Notes
Feel free to customize with different beans or greens based on availability.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 14g
- Protein: 20g
- Cholesterol: 5mg