Description
Ash Reshteh is a traditional Persian noodle and herb soup, rich in flavors and nutrients.
Ingredients
Scale
- 1 cup lentils
- 1 cup chickpeas
- 1 cup kidney beans
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- 6 cups vegetable broth
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 cup fresh spinach, chopped
- 1 cup reshteh (Persian noodles)
- Salt to taste
- Pepper to taste
Instructions
- Rinse lentils, chickpeas, and kidney beans.
- In a pot, sauté onion and garlic until golden.
- Add turmeric, lentils, chickpeas, and kidney beans. Stir well.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Add herbs and reshteh noodles. Cook for another 15 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional herbs if desired.
Notes
- Soak beans overnight for better texture.
- Adjust herbs according to your taste.
- Serve with bread or yogurt for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Ash Reshteh, Persian soup, noodle soup, herb soup