Description
Ash Reshteh is a traditional Persian herb soup packed with flavors and nutrients.
Ingredients
Scale
- 1 cup lentils
- 1 cup chickpeas
- 1 cup noodles
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon turmeric
- 6 cups vegetable broth
- 2 cups fresh parsley, chopped
- 2 cups fresh cilantro, chopped
- 2 cups fresh spinach, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Rinse lentils and chickpeas, then soak them for a few hours.
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic. Sauté until golden.
- Add turmeric, lentils, and chickpeas. Stir for a few minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Add the noodles and simmer for another 10 minutes.
- Stir in chopped herbs and spinach. Cook for an additional 5 minutes.
- Season with salt and pepper. Serve hot.
Notes
- Adjust herbs according to your preference.
- Can be stored in the refrigerator for up to 3 days.
- Best served with a drizzle of olive oil on top.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Ash Reshteh, Persian soup, herb soup, lentil soup