Description
A warm and flavorful Persian noodle soup packed with legumes, fresh greens, and aromatic spices.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground turmeric
- 6 cups vegetable broth
- 1 cup lentils, rinsed
- 1 cup cooked chickpeas
- 1 cup cooked navy beans
- 1 cup cooked kidney beans
- 225 grams Persian noodles or linguine
- 3 cups spinach, chopped
- 1 cup cilantro, chopped
- 1 cup parsley, chopped
- 1 cup dill, chopped
- Salt and black pepper, to taste
- Sour cream or yogurt, for serving
- Fried onions, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until soft and translucent.
- Stir in minced garlic and ground turmeric, cooking for 1 to 2 minutes until fragrant.
- Pour in vegetable broth and add lentils, chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add Persian noodles or linguine to the pot and cook for an additional 10 minutes, or until noodles are tender.
- Fold in spinach, cilantro, parsley, and dill. Stir well and cook for 5 to 7 minutes until greens are wilted.
- Season with salt and black pepper according to taste. Ladle soup into bowls, finishing with a spoonful of sour cream or yogurt and a sprinkle of fried onions.
Notes
- Customize the beans based on your preference or what you have on hand.
- This soup can be made ahead and reheated for easy meals.
- Adjust the spices according to your taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 17g
- Cholesterol: 0mg