10-Minute Prep for Persian Ash Reshteh (Noodle and Herb Soup)

Description

Persian Ash Reshteh (Noodle and Herb Soup) is a traditional and comforting Iranian dish, rich with layers of flavor from fresh herbs, beans, and delicate noodles. This nourishing vegan soup is packed with protein from legumes and a delightful combination of earthy spices and fragrant herbs. Topped with a tangy whey or yogurt-based sauce (which can be omitted or substituted for a dairy-free option), this hearty soup is perfect for cozy gatherings, or as a fulfilling meal any time of the year. A delicious, healthy dish to share with friends and family.

Detailed Recipe

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (to taste)
• 1 cup dried chickpeas (or 1 can, drained and rinsed)
• 1/2 cup dried lentils
• 1/2 cup dried kidney beans (or 1 can, drained and rinsed)
• 8 cups vegetable broth or water
• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh dill, chopped
• 1/4 cup fresh chives, chopped (optional)
• 1/2 cup fresh spinach or green leafy vegetable, chopped
• 1 package reshteh (Persian noodles) or linguine pasta
• 2 tablespoons lemon juice (optional)
• 1/2 cup non-dairy yogurt (or regular yogurt for non-vegan version) for topping

Instructions

1. Sauté Onion and Garlic: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until translucent. Add the minced garlic, ground turmeric, cumin, cinnamon, black pepper, and salt, cooking for another 2 minutes until the spices become fragrant.
2. Cook Beans and Lentils: Add the dried chickpeas, lentils, kidney beans, and vegetable broth (or water). Bring to a boil and reduce the heat to a simmer. Let it cook for 40-45 minutes, until the beans and lentils are tender. If using canned beans, reduce the cooking time.
3. Add Fresh Herbs and Noodles: Stir in the fresh parsley, cilantro, dill, and spinach. Add the reshteh (or linguine), and simmer the soup for an additional 10-12 minutes, or until the noodles are soft.
4. Adjust Seasoning: Taste the soup and adjust seasoning, adding more salt, pepper, or lemon juice as needed.
5. Serve: Ladle the soup into bowls. Top with a dollop of non-dairy yogurt (or regular yogurt) and a drizzle of extra olive oil. Garnish with additional fresh herbs if desired. Serve hot.