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Persian Noodle Soup

Warm Up with Comforting Persian Noodle Soup Full of Flavor

Enjoy a hearty Persian Noodle Soup, also known as Ash Reshteh, packed with legumes and fresh herbs.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Persian
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 tablespoons Olive Oil Can substitute with any neutral oil.
  • 1 medium Onion Use shallots for a milder flavor.
  • 3 cloves Garlic Fresh garlic is best for maximum potency.
  • 1 teaspoon Turmeric Can substitute with curry powder.
  • 8 cups Vegetable Broth Homemade broth elevates the flavor.
For the Proteins
  • 1 cup Lentils Rinse well.
  • 1 cup Chickpeas (cooked) Use canned or pre-cooked dried chickpeas.
  • 1 cup Navy Beans (cooked) Can be replaced with black beans.
  • 1 cup Kidney Beans (cooked) Any bean variety can work.
For the Noodles
  • 8 ounces Persian Noodles or Linguine If unavailable, linguine is a suitable alternative.
For the Greens and Herbs
  • 2 cups Spinach Can use kale for a stronger flavor.
  • 1 cup Cilantro Can replace with parsley if necessary.
  • 1 cup Parsley Swap for basil for a different flavor profile.
  • 1 tablespoon Dill Fennel fronds can substitute if desired.
For Seasoning and Garnish
  • to taste Salt
  • to taste Pepper
  • 1 cup Sour Cream or Yogurt Vegan options are available.
  • 1 cup Fried Onions Can use fresh herbs instead for a lighter topping.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5-7 minutes until soft and translucent.
  2. Stir in minced garlic and turmeric, cooking for 1-2 minutes until fragrant and garlic is lightly golden.
  3. Pour in vegetable broth, stir in lentils, chickpeas, navy beans, and kidney beans. Bring to a gentle boil, then reduce to simmer for 20 minutes.
  4. Add noodles to the pot and cook for an additional 10 minutes, or until tender but slightly firm.
  5. Fold in spinach, cilantro, parsley, and dill, cooking for 5-7 minutes until greens are wilted and vibrant.
  6. Season with salt and pepper to taste, then serve topped with sour cream or yogurt and fried onions.

Nutrition

Serving: 1bowlCalories: 330kcalCarbohydrates: 50gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 750mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 3000IUVitamin C: 15mgCalcium: 80mgIron: 4mg

Notes

Store leftover Persian Noodle Soup in an airtight container for up to 5 days. Freeze without noodles for up to 3 months.

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