Description
Experience the warmth of Persian Noodle Soup, a hearty and comforting dish loaded with beans, noodles, and fresh herbs. Perfect for any meal, this soup is a nutritious delight that will warm your heart and soul.
Ingredients
Scale
- 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
- 1/2 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 Oil: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until they are soft and golden.
- Add Spices and Broth: Stir in the turmeric, letting it infuse the oil with its deep, earthy flavor. Then, pour in the vegetable broth and bring the mixture to a boil.
- Cook Lentils: Add the rinsed lentils to the pot, reducing the heat to a simmer. Let the lentils cook for about 20 minutes until they begin to soften.
- Incorporate Beans and Noodles: Add the cooked chickpeas, navy beans, kidney beans, and noodles to the pot. Cook until the noodles are tender, which should take about 10-15 minutes.
- Add Fresh Herbs: Stir in the chopped spinach, cilantro, parsley, and dill. Season with salt and pepper to taste. Allow the herbs to wilt and blend their flavors with the soup.
- Serve: Ladle the soup into bowls and garnish with a dollop of sour cream or yogurt and a sprinkle of fried onions. Serve hot and enjoy!
Notes
- Noodle Options: If you can’t find Persian noodles, linguine or even fettuccine broken into pieces work well.
- Cooking Beans: If using dried beans, remember to soak them overnight and cook them before adding to the soup.
- Balancing Flavors: Adjust the amount of turmeric and salt according to your taste. The soup should have a balanced, savory flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 bowl (about 1/6th of the recipe)
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg