Ash Reshteh (Persian Noodle Soup)
Ash Reshteh is a popular Iranian soup that's simple, easy and very flavorful. This vegetarian Persian soup is made with herbs, legumes and caramelized onion, perfect for any day of the year.
Servings: 6 servings
- 2 tbsp Canola Oil See Note #1
- 1 large Sweet Onion Diced
- ½ cup Brown Lentils
- ½ teaspoon Turmeric
- ½ tsp Salt
- 5 cup water
- 1 ½ cup Ash Dried Herb Mix See Note #2
- 1 can Chickpeas 15 oz See Note #3
- 1 can Pinto Beans 15 oz See Note #3
- 8 ounce Persian Flat Noodles (Reshteh Ash) See Note #4
- 4 tablespoon Olive Oil divided
- 1 large Onion thinly sliced
- 4 cloves Garlic minced
- 2 tablespoon Dried Mint See Note #5
- ½ teaspoon Turmeric
- 1 cup Liquid Kashk (Yogurt Whey) See Note #6
Heat oil in a large pot over medium heat. Saute onion until golden brown.
Add in lentils and turmeric, salt and water, bring to boil and simmer over medium heat for about fifteen minutes, covered.
Add in the herbs (fresh or dried) and cover with the lid. Cook for another thirty minutes.
Once the lentils and herbs are cooked, add in beans and chickpeas. Stir and cook over medium heat for five to ten minutes.
Add in Persian flat noodles (Reshteh Ash) and stir. Cook for ten to fifteen minutes. Serve with kashk (yogurt whey) and toppings.
Heat 2 tablespoon olive oil over medium heat and fry the sliced onion and garlic until brown and caramelized.
In another pan, heat the remaining olive oil, saute turmeric and mint for 10 seconds.
Top Ash Reshteh with caramelized onion and garlic, mint and kashk (yogurt whey). Serve with more kashk if needed.
- I use water for this recipe as the herbs, legumes and yogurt whey have a lot of flavors. I don't recommend using chicken, beef or vegetable stock for this recipe.
- The amount of water you use for this recipe varies. Start with four to five cups and only add ½ cup water at a time if you feel that the soup is too thick. Note that this is a thick soup and the consistency should be as of chili.
- If you don't have kashk (yogurt whey), use sour cream or Greek yogurt instead.
- For this ash reshteh recipe, brown or green lentils are the recommended to use as red lentils will be too soft and will lose their shape.
- If reshteh ash (Persian noodle) is not available, use linguine pasta instead.
- You can use olive oil, vegetable oil or ghee for this recipe.
- You can find ash dried herb mix at Persian/Middle Eastern shops or online (Affiliate). You can also use one cup chopped fresh spinach, one cup chopped parsley and one cup chopped fresh cilantro. Use them in the recipe just like the dried herbs.
- You can use ½ cup dried chickpeas and ½ cup dried pinto beans. Soak them in water for eight hours and add them to the sauteed onion with the lentils. Add water and proceed with the recipe.
- You can find reshte ash online (affiliate). You can also use linguine.
- You can find dried mint at Persian/Middle Eastern shops or online (affiliate).
- You can find kashk at Persian/Middle Eastern shops or online (affiliate).
Calories: 399kcal | Carbohydrates: 46g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 694mg | Potassium: 372mg | Fiber: 8g | Sugar: 8g | Vitamin A: 499IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 2mg