Description
Persian Noodle Soup, known as Ash Reshteh, is a traditional Iranian dish that offers warmth, comfort, and nourishment in every bowl. This hearty soup features a delightful blend of legumes, fresh herbs, and tender noodles, making it an excellent choice for any meal—be it dinner or lunch. Rich in protein and fiber, Ash Reshteh not only satisfies but also provides essential nutrients. Its aromatic profile—enhanced by spices like turmeric—creates a vibrant experience for your palate. Easy to prepare and versatile enough to serve as an appetizer or main dish, this vegetarian-friendly recipe is perfect for everyone at the table.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- 6 cups vegetable broth
- 1 cup lentils
- 1 cup chickpeas (cooked)
- 1 cup navy beans (cooked)
- 1 cup kidney beans (cooked)
- ½ pound Persian noodles or linguine
- 3 cups spinach (chopped)
- Fresh herbs: cilantro, parsley, dill
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion until soft; add minced garlic and turmeric.
- Pour in vegetable broth; add lentils and all beans. Bring to a boil.
- Reduce heat; simmer for 20 minutes.
- Add noodles; cook for another 10 minutes until tender.
- Stir in chopped greens; cook until wilted (about 5–7 minutes).
- Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: Persian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg