Persian Noodle Soup (Ash Reshteh) | Recipes | Cook For Your Life
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Persian Noodle Soup (Ash Reshteh)

4.4
Rated 4.4 out of 5
4.4 out of 5 stars (based on 14 reviews)
Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 17 ingredients

Persian noodle soup, or ash reshteh, is a hearty country stew often served for Nowruz, the Persian New Year, but you don’t have to wait until then to enjoy it, especially if you’re on a...

Ingredients

  • 7 tablespoons olive oil
  • 2 bunches scallions, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • ¼ cup dried lentils, picked through and rinsed
  • ½ cup fresh flat-leaf parsley, chopped
  • ½ cup fresh cilantro, chopped
  • 2 cups packed leafy greens (spinach or kale), thick stems removed and coarsely chopped
  • 10 cups low-sodium vegetable or chicken stock
  • 6 ounces whole wheat spaghettini, broken into quarters
  • 2 yellow onions, cut in half and thinly sliced
  • 1 large handful fresh mint leaves, finely chopped
  • ½ cup canned chickpeas, drained and rinsed
  • ¼ cup canned kidney beans, drained and rinsed
  • ½ cup canned navy beans, drained and rinsed
  • 2 cups plain Greek yogurt, for garnish (optional)
  • Salt, to taste
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Nutrition Facts

Calories

589 cals

Fat

27 g

Saturated Fat

7 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

14 g

Carbohydrates

61 g

Sugar

14 g

Fiber

7 g

Protein

28 g

Sodium

1602 mg

*per serving

Directions

  1. In a large pot over medium-high heat, warm 4 tablespoons of the olive oil with scallions and garlic. Cook for 3 minutes or until the garlic starts to soften.
  2. Add the turmeric. Cook for a minute to blend the flavors. Add the lentils, parsley, cilantro, spinach, and a pinch of salt. Stir to mix. Add the stock, bring to a boil, then turn the heat down to a simmer. Cook for 20 minutes. Add the spaghettini. Simmer for 10 minutes more.
  3. Meanwhile, heat the remaining 3 tablespoons of olive oil in a frying pan over medium-high heat and fry the onions until golden brown, about 8-10 minutes.  Add the mint and cook 1 minute more. Set aside.
  4. Add chickpeas, kidney beans, and navy beans to the soup and continue to simmer for 10 minutes. Taste and add more salt as desired. Serve with a dollop of yogurt and fried onions.
Recipe adapted from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia, Ten Speed Press, 2010.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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