Ash Reshteh (Persian Noodle Soup)
Celebrate spring and Nowruz, the Persian new year, with this traditional Persian noodle, Ash Reshteh, a vegetarian soup made with beans, lentils and herbs.
Servings 8
Calories 375kcal
Ingredients
- 3 tablespoon extra virgin olive oil
- 2 onions chopped
- 2 teaspoon salt
- 2 teaspoon turmeric
- ½ teaspoon ground black pepper
- 1 cup chopped parsley
- ¾ cup chopped green onions
- 2 ½ cup chopped fresh spinach
- 5 cup vegetable stock
- 6 cup water
- ½ cup dried lentils
- 15 oz canned kidney beans drained of liquid
- 15 oz canned navy beans drained of liquid
- 15 oz canned garbanzo beans drained of liquid
- 4 oz dried reshteh or linguini
- 1 onion sliced thinly (for garnish)
- 3 garlic cloves minced
- 1 teaspoon dried mint
- ¾ cup kashk or sour cream
- ¼ teaspoon ground saffron dissolved in 1 tablespoon hot water
Instructions
- Heat a large stock pot on medium and add 2 tablespoon oil. When oil is hot, add chopped onions. Season onions with salt, turmeric and pepper.
- When onions start to soften approximately 5-7 minutes, add parsley, green onions and spinach.
- Cook vegetable for 5 more minutes then add vegetable stock, water and lentils. Bring to a boil, then cover pot and simmer for 40 minutes.
- Add in canned beans.
- Stir in linguine.
- Cover pot, reduce heat to low and cook for 30 minutes, stirring occasionally to keep the noodles from sticking to each other.
- In the meantime, prepare the garnish by heating a small frying pan over medium-high heat. Add 1 tablespoon oil to the hot pan then sliced onions.
- Cook until onions start to brown and caramelize, reducing heat to medium-low to prevent burning. This can take up to 30 minutes.
- Stir garlic in with the onions. Cook for 2 minutes and remove pan from heat.
- Stir in dried mint.
- Prior to serving soup, whisk ¼ cup of soup broth with ½ cup kashk or sour cream. Stir mixture back into the soup pot.
- Garnish soup with mint mixture and/or ¼ cup kashk/sour cream and saffron liquid.
Notes
Serving Suggestions: This is soup is traditionally made with a special egg noodle that resembles Italian linguine. As "reshteh" is only found in Middle-Eastern stores (pictured above), linguine is substituted in this recipe.
Cooking Tips: ½ cup of kashk can substituted with ½ cup of sour cream or ¼ cup red wine vinegar. To reduce the amount of gas produced by canned beans, you can also soak the canned beans in water for 1-2 hours prior to cooking.
TO STORE: Store any leftover soup in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1cup | Calories: 375kcal | Carbohydrates: 53g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 1281mg | Fiber: 15g | Sugar: 8g
