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–+ servings
Persian Noodle Soup

Nourishing Persian Noodle Soup for Cozy Nights In

Enjoy this aromatic Persian Noodle Soup, also known as Ash Reshteh, packed with legumes and herbs for a comforting vegetarian dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Persian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil can substitute with vegetable oil or butter
  • 1 medium Onion finely diced; can use shallots or leeks
  • 2 cloves Garlic minced; optional
  • 1 teaspoon Turmeric can substitute with curry powder
  • 6 cups Vegetable Broth can use chicken broth for non-vegetarian option
For the Legumes
  • 1 cup Lentils can replace with split peas
  • 1 cup Chickpeas can substitute with navy beans or black beans
  • 1 cup Navy Beans can substitute with any white bean
  • 1 cup Kidney Beans can substitute with red beans or black beans
For the Noodles and Greens
  • 8 ounces Persian Noodles or Linguine can use rice noodles for gluten-free
  • 2 cups Spinach chopped; can substitute with kale
For the Herbs and Seasoning
  • 0.5 cup Cilantro chopped
  • 0.5 cup Parsley chopped
  • 0.5 cup Dill chopped
  • Salt to taste
  • Pepper to taste
For the Toppings
  • 0.5 cup Sour Cream or Yogurt can use vegan yogurt
  • 0.5 cup Fried Onions for garnish; can be omitted

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Persian Noodle Soup
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely diced onion and sauté for about 5 minutes until it becomes translucent and soft.
  2. Stir in 2 minced garlic cloves and 1 teaspoon of turmeric, cooking for 1-2 minutes until the garlic is fragrant.
  3. Pour in 6 cups of vegetable broth, then add 1 cup of lentils, 1 cup of chickpeas, 1 cup of navy beans, and 1 cup of kidney beans. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
  4. Add 8 ounces of Persian noodles or linguine to the pot, stirring well. Cook for an additional 10 minutes until they are tender.
  5. Stir in 2 cups of chopped spinach, ½ cup of chopped cilantro, ½ cup of chopped parsley, and ½ cup of chopped dill. Cook for about 5-7 minutes until the greens are wilted.
  6. Season with salt and pepper to taste. Ladle into bowls and top with sour cream or yogurt and fried onions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 18gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 800mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 2000IUVitamin C: 18mgCalcium: 80mgIron: 4mg

Notes

Use the freshest ingredients for the best flavor. Adjust seasoning as needed and enjoy this warm and nourishing dish.

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