Print

Persian Noodle Soup (Ash Reshteh)

Persian Noodle Soup Recipe (Ash Reshteh)
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm and comforting, Persian Noodle Soup (Ash Reshteh) is a nourishing dish that combines the wholesome goodness of legumes, fresh herbs, and noodles into one delicious bowl. Perfect for cozy dinners or gatherings, this soup bursts with flavor and provides a satisfying meal that’s both nutritious and filling. With straightforward preparation steps, you can make this delightful soup in under an hour. Plus, its versatility means you can customize it to your taste with different vegetables or legumes. Whether enjoyed during a family dinner or as part of a special celebration, this hearty soup is sure to please 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, rinsed
  • 1 cup chickpeas, cooked
  • 1 cup navy beans, cooked
  • 1 cup kidney beans, cooked
  • 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

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté diced onion until soft and translucent.
  2. Stir in minced garlic and turmeric; cook for 1-2 minutes until fragrant.
  3. Pour in vegetable broth and add lentils, chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Add Persian noodles to the pot; cook for an additional 10 minutes until tender.
  5. Stir in chopped spinach, cilantro, parsley, and dill; cook for another 5-7 minutes until greens are wilted.
  6. Season with salt and pepper to taste before serving.

Nutrition

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