Persian Herb and Noodle Soup (Ash-e-Reshteh)

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Ingredients

  • 3 tablespoons olive oil
  • 1 large yellow onion, thinly sliced
  • 1 bulb roasted garlic
  • 5 cups finely chopped spinach
  • 1 cup finely chopped fresh parsley
  • 1 cup finely chopped scallions
  • 1/2 cup chopped fresh dill (or 1/4 cup dried dill)
  • 1/2 cup chopped fresh mint (or 1/4 cup dried)
  • 6 cups vegetable stock or water
  • 1/4 cup brown lentils (make sure to rinse well)
  • 1/2 cup canned chickpeas, rinsed
  • 1/2 cup canned kidney beans, rinsed
  • 1 teaspoon turmeric
  • Salt and pepper, to taste
  • 1 pound cooked linguine

Directions

  1. In a large stock pot over medium-high heat, add the oil and sauté the onions.
  2. Wait for the onions to become translucent (about 4 minutes). 
  3. Remove garlic cloves from bulb and smash them, then add them to the pot, along with the spinach, parsley and scallions. 
  4. Cook until the greens are wilted. 
  5. Add in herbs, stock or water, and lentils 
  6. Bring to a boil and then simmer for 15 to 20 minutes 
  7. Add in additional beans and spices. 
  8. Serve with cooked linguine divided between 6 bowls. 

https://www.cutco.com/learn/persian-herb-and-noodle-soup