Ashe Reshteh (Persian Noodle Soup)
Ashe Reshteh is a delicious Persian Noodle soup loaded with beans, lentils, noodles, and fried onions. A hearty soup that's sure to warm you up!
Servings: 7
Calories: 517kcal
Equipment
Ingredients
Ashe Reshteh
- 2 cups yellow onions thinly sliced
- 3 tablespoons olive oil
- 10 cloves garlic minced
- 1 teaspoon ground turmeric
- ½ teaspoon black pepper
- 2 (15 ounce) can chickpeas rinsed and drained
- 1 (15-ounce) can red kidney beans rinsed and drained (or navy/cannellini)
- ¼ cup brown or green lentils rinsed
- 8-9 cups chicken stock (or vegetable) low sodium
- 5 ounces baby spinach roughly chopped
- 1 bunch Italian parsley roughly chopped
- 1 bunch cilantro roughly chopped
- 2 teaspoons dried dill use a small bunch if fresh (about 2 tbsp)
- 4-5 green onions thinly sliced
- 4 ounces wheat noodles or linguine
- ½ cup kashk plus more for topping (or yogurt/sour cream)
Garnish
- 3 tablespoons avocado oil
- 8 cloves garlic minced
- 2 tablespoons dried mint
Instructions
- CARAMELIZE: In a large pot, add the oil over medium heat. And the thinly sliced onions, and saute, stirring frequently for 16-20 minutes or until golden brown. Remove ⅓ of the onions to a paper towel-lined plate and set aside for garnishing.
- BLOOM: Add the garlic to the remaining onions in the soup pot and cook for 30-60 seconds. Then add the turmeric and black pepper and allow it to bloom in the oil.
- SIMMER: Add drained chickpeas, kidney beans, lentils, and 8 cups chicken stock. Bring the soup to a boil. Once boiling, add the spinach, parsley, cilantro, dill, and green onions (or dill). Once it comes back to a simmer, lower the heat to low. Cover with a lid and let cook for 10 minutes or until the beans soften a bit more and the greens wilt down.
- SAUTE THE GARNISH: To a small frying pan, add the oil for the garnish with the minced garlic over medium heat. Once sizzling, saute for 45-90 or until golden and fragrant. Then remove the pan from the heat, add the dried mint and stir to combine. Remove the garlic and mint mixture to a bowl. You can add this to the soup at the end, or to individual bowls.
- KASHK: Add the kashk/yogurt to a medium bowl. Then ladle hot soup over the kashk as you whisk to thin it out. Add a second ladle of soup to the kashk/yogurt. Set aside for now.
- ADD NOODLES: Remove the lid of the soup pot, kick the heat up to high. Once boiling, add the noodles to the soup and stir to keep from sticking. Cook for 10-12 minutes or until the noodles are soft. Then stir the kashk/yogurt into the soup pot. Once the soup comes back to a simmer, check to see if it need more chicken broth. If so, add the remaining cup. Then taste and adjust with more salt as needed.
- SERVE: You can add the prepared garlic mint oil to the soup pot and stir to combine, or you can add the garlic garnish to individual bowls along with the caramelized onions. Serve drizzled with additional kashk if desired.
Nutrition
Calories: 517kcal | Carbohydrates: 61g | Protein: 23g | Fat: 22g | Fiber: 13g | Sugar: 9g
