Description
Ash Reshteh is a traditional Persian herb soup packed with nutrients and flavor.
Ingredients
Scale
- 1 cup lentils
- 1 cup chickpeas
- 1 cup flat noodles
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 cups vegetable broth
- 2 cups fresh parsley, chopped
- 2 cups fresh cilantro, chopped
- 2 cups fresh spinach, chopped
- 3 tablespoons olive oil
- 1 lemon, juiced
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, sauté until golden.
- Add lentils, chickpeas, turmeric, black pepper, and salt.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and let simmer for 30 minutes.
- Add flat noodles and cook for another 10 minutes.
- Stir in parsley, cilantro, and spinach.
- Adjust seasoning if needed and stir in lemon juice.
- Serve hot.
Notes
- For a thicker soup, blend part of it.
- Top with fried onions for extra flavor.
- Store leftovers in the fridge for up to three days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Ash Reshteh, Persian Herb Soup, Lentil Soup, Vegetarian Soup