Ashe Reshteh (Persian Noodle Soup)
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Little Spice Jar · by Marzia

Ashe Reshteh (Persian Noodle Soup)

NUTRITION · PER SERVING60M COOK
CAL 26%·PRO 51%
CARBS 68G53% OF CAL
16G FIBER0G ADDED11G INTRINSIC42G OTHER11G TOTAL SUGAR
FAT 17G29% OF CAL
3G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Persian noodle soup loaded with beans, lentils, noodles, and aromatic herbs. Topped with fried onions and kashk for richness and tang. A warming, protein-rich soup that feels traditional and satisfying.

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Nutrition & ingredients

Ingredients

serves 7
  • 2 cups yellow onions (thinly sliced)
  • 3 tablespoons olive oil
  • 10 cloves garlic (minced)
  • 1 teaspoon ground turmeric
  • ½ teaspoon black pepper
  • 2 (15 ounce) can chickpeas (rinsed and drained)
  • 1 (15-ounce) can red kidney beans (rinsed and drained (or navy/cannellini))
  • ¼ cup brown or green lentils (rinsed)
  • 8-9 cups chicken stock (or vegetable) (low sodium)
  • 5 ounces baby spinach (roughly chopped)
  • 1 bunch Italian parsley (roughly chopped)
  • 1 bunch cilantro (roughly chopped)
  • 2 teaspoons dried dill (use a small bunch if fresh (about 2 tbsp))
  • 4-5 green onions (thinly sliced)
  • 4 ounces wheat noodles (or linguine)
  • ½ cup kashk (plus more for topping (or yogurt/sour cream))
  • 3 tablespoons avocado oil
  • 8 cloves garlic (minced)
  • 2 tablespoons dried mint
PREP
15M
SODIUM
1158MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.