Description
Ash Reshteh is a traditional Persian noodle and herb soup, rich in flavor and nutrients.
Ingredients
Scale
- 1 cup lentils
- 1 cup chickpeas
- 1 cup Persian noodles
- 1 large onion, chopped
- 1 bunch fresh parsley, chopped
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh spinach, chopped
- 1 bunch fresh dill, chopped
- 1 teaspoon turmeric
- Salt to taste
- Pepper to taste
- 4 tablespoons vegetable oil
- 8 cups water
Instructions
- Rinse lentils and chickpeas, then soak them in water for a few hours.
- In a large pot, heat vegetable oil and sauté chopped onions until golden.
- Add turmeric, salt, and pepper; stir for 2 minutes.
- Add soaked lentils and chickpeas with water to the pot.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add chopped herbs and noodles; cook for another 15 minutes.
- Adjust seasoning and serve hot.
Notes
- This soup can be made vegetarian by using vegetable broth.
- Feel free to add more herbs according to your taste.
- It is often served with a side of yogurt.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Ash Reshteh, Persian Noodle Soup, Herb Soup, Vegetarian Soup