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Persian Noodle Soup Recipe (Ash Reshteh)

Persian Noodle Soup Recipe (Ash Reshteh)
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Persian Noodle Soup Recipe (Ash Reshteh) invites you to experience a warm embrace in the form of a bowl filled with wholesome goodness. This traditional dish combines earthy lentils, vibrant greens, and tender noodles simmered in a savory vegetable broth, creating a comforting meal perfect for any occasion. The aromatic blend of garlic, turmeric, and fresh herbs transforms this soup into a celebration of flavor and nourishment. Whether you’re enjoying it on a chilly evening or serving it at a gathering, Ash Reshteh will surely delight your taste buds and warm your heart.

Ingredients

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  • 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 cooked chickpeas
  • 1 cup cooked navy beans
  • 1 cup cooked kidney beans
  • 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

  1. Heat olive oil in a large pot over medium heat. Sauté the diced onion until translucent (about 5 minutes). Add minced garlic and turmeric; cook for another minute until fragrant.
  2. Pour in the vegetable broth and add lentils, cooked chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat to simmer gently for about 20 minutes.
  3. Stir in the noodles and cook until al dente (about 8–10 minutes).
  4. Add chopped spinach, cilantro, parsley, and dill. Stir well and let them wilt for about 5–7 minutes.
  5. Season with salt and pepper to taste.
  6. Serve hot with a dollop of sour cream or yogurt and garnish with fried onions.

Nutrition

Find it online: https://kitchenmealplan.com/persian-noodle-soup-recipe-ash-reshteh/