Persian Noodle Soup (Ash Reshteh)
A warm, hearty Persian noodle soup packed with legumes, fresh herbs, and satisfying noodles, perfect for family gatherings or a cozy night in.
Ingredients
Legumes and Noodles
- 1 cup dried chickpeas (about 200g)
- 1 cup dried lentils (about 200g)
- 200 g reshteh (Persian noodles) or any long noodles you prefer
Vegetables and Seasonings
- 1 tablespoon olive oil for sautéing
- 1 large onion, finely chopped
- 1 large potato, diced
- 1 teaspoon turmeric
- 6-8 cups vegetable broth (or more as needed)
- 2-3 cups fresh herbs (parsley, cilantro, green onions), chopped
- 1/2 cup fresh spinach, chopped
- to taste salt and pepper
Garnish
- 1 cup plain yogurt (for serving, optional)
- to taste dried mint (for garnish)
Instructions
Preparation
- Soak the chickpeas and lentils in separate bowls of water for at least a few hours or overnight.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and golden, about 5-7 minutes.
- Add the turmeric and stir to combine.
- Drain and rinse the chickpeas, then add them to the pot with the diced potato. Pour in the vegetable broth and bring to a gentle boil. Reduce to a simmer and cook for about 30-40 minutes, or until the chickpeas are tender.
- Stir in the rinsed lentils and simmer for another 15-20 minutes, adding more broth or water as needed.
- Add the reshteh or preferred noodles, cooking until soft, about 10-15 minutes.
- Stir in the fresh herbs and spinach just before serving. Season with salt and pepper.
Serving
- Ladle the soup into bowls and top with a dollop of plain yogurt and dried mint, if desired. Serve with crusty bread.
Notes
For a vegan version, skip the yogurt. This soup can be stored in an airtight container in the fridge for up to a week. Add noodles just before serving to keep them from getting too soft.