A hearty and nutritious Persian noodle soup packed with lentils, beans, fresh herbs, and tender noodles, flavored with turmeric and garlic, perfect for a comforting meal.
Total Time:52 minutes
Yield:6 servings
Ingredients
Main Ingredients
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1 teaspoon turmeric
6 cups vegetable broth
1 cup lentils, rinsed
1 cup chickpeas, cooked
1 cup navy beans, cooked
1 cup kidney beans, cooked
½ pound Persian noodles or linguine
3 cups spinach, chopped
1 cup cilantro, chopped
1 cup parsley, chopped
1 cup dill, chopped
Salt and pepper to taste
Sour cream or yogurt, for serving
Fried onions, for garnish
Instructions
Heat the base: Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5-7 minutes.
Sauté spices and garlic: Stir in minced garlic and turmeric, cooking for 1-2 minutes until fragrant.
Add broth and legumes: Pour in the vegetable broth, then add the lentils, chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
Cook noodles: Add the Persian noodles or linguine to the pot and cook for an additional 10 minutes or until noodles are tender.
Add greens and herbs: Add chopped spinach, cilantro, parsley, and dill. Stir well, then cook for another 5-7 minutes until the greens have wilted.
Season: Season with salt and pepper to taste, stirring gently to combine.
Serve: Ladle soup into bowls and top each with a dollop of sour cream or yogurt and a sprinkle of fried onions for garnish.
Notes
Use vegetable broth for a vegetarian version or substitute with chicken broth if preferred.
Persian noodles can be replaced with linguine or thin spaghetti if unavailable.
For a gluten-free version, use gluten-free noodles and ensure beans and broth are gluten-free.
Adjust the seasoning according to your taste preference and dietary needs.
Fried onions can be store-bought or homemade for extra flavor and texture.
