Servings
Font
Back
4.5 from 6 votes

Persian Noodle Soup (Ash Reshteh)

Ash reshteh is a hearty, filling noodle soup topped with fried onions and packed with greens, lentils, beans, and delicious Iranian spices.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 8
Calories: 408 kcal
Course: Soup
Cuisine: Persian

Ingredients

  • 2 tbsp olive oil
  • 2 large yellow onions
  • 4 cloves garlic minced
  • 1 ½ tbsp dried mint
  • 1 tsp Turmeric
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 6 cups chicken stock
  • 2 cups water
  • 1 cup dried green lentils
  • 15 oz canned chickpeas drained (See Note 1)
  • 15 oz canned kidney beans drained (See Note 1)
  • 2 oz fresh cilantro 1 bunch, chopped
  • 2 oz fresh parsley 1 bunch, chopped
  • 4 green onions chopped
  • 12 oz fresh spinach chopped
  • 4 oz dried udon noodles (or 120g reshteh noodles)
Garnish
  • 1 cup sour cream or thick Greek yogurt (or ½ cup liquid kashk mixture + 2 tbsp hot water mixed)
  • fried onions
  • 8 lemon slices

Instructions

    Cup of Yum
  1. In a large pot, sauté the diced onion with olive oil over low heat until golden brown and slightly crispy. Remove half and set aside for garnish.
  2. Add the garlic, mint, turmeric and the salt and pepper. Saute for 3 minutes until aromatic and add the chicken broth and 2 cups of water.
  3. Bring to a boil over medium heat add the dried lentils, cover and simmer for 15 minutes. Next, add the chickpeas, kidney beans to the lentils.
  4. Finely chop the cilantro, parsley, and green onions. Remove the stems and roughly chop the spinach leaves.
  5. Add the herbs, green onions, spinach and simmer for 15 minutes covered.
  6. Break noodles into 2-3 even pieces and add them to the broth to cook for 15 minutes, covered (add more water if soup gets too thick). Season to taste.
  7. Serve garnished with fried onions, dollop of sour cream and lemon slices.

Notes

  • If using dried: ½ cup dried chickpeas soaked overnight and ½ cup dried kidney beans soaked overnight they will need to cook for 30 minutes instead of the 15 minutes noted for the canned legumes.

Nutrition Information

Calories 408kcal (20%) Carbohydrates 53g (18%) Protein 21g (42%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Cholesterol 22mg (7%) Sodium 1060mg (44%) Potassium 1061mg (30%) Fiber 15g (60%) Sugar 8g (16%) Vitamin A 5358IU (107%) Vitamin C 29mg (32%) Calcium 160mg (16%) Iron 6mg (33%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 408

% Daily Value*

Calories 408kcal 20%
Carbohydrates 53g 18%
Protein 21g 42%
Fat 13g 20%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 1060mg 44%
Potassium 1061mg 23%
Fiber 15g 60%
Sugar 8g 16%
Vitamin A 5358IU 107%
Vitamin C 29mg 32%
Calcium 160mg 16%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.