Aush reshteh – Persian Legume, Herb & Noodle Soup
Servings: 8
Ingredients
- 2 large Large onions Sliced
- 7 cloves Garlic Minced
- 2 tbsp Turmeric
- 1/3 cup Garbanzo Beans (Chickpeas)
- 1/3 cup Kidney Beans
- 1/3 cup Navy Beans
- 1/2 cup Lentils
- 1/2 cup Mung Beans
- 2 cups Fresh Parsley Finely Chopped
- 2 cups Fresh Cilantro Finely Chopped
- 2 cups Fresh Mint Finely Chopped (or 1 tbsp Dried Mint)
- 1 cup Fresh Chives or Scallions Chopped (Green portion of Scallions only)
- 1/2 pound Fresh Spinach Chopped
- 1/2 pound Linguine or Reshteh (Persian noodles)
- 1 cup Sour Cream or Plain yoghurt or Kashk (Persian whey)
- Salt to taste
- Pepper to taste
Instructions
- If using dried legumes, soak them the night before, cook each one separately until tender. You can always use canned, strain before adding to the pot.
- Sauté onions and garlic until past translucent. Then add turmeric and continue to sauté for another 5 minutes. Set onion and garlic aside until ready to go in the pot.
- Bring 6 cups of water to boil.
- Add chopped herbs and simmer on medium heat for 20 minutes.
- Add the spinach and cook for a further 10 mins.
- Add onion and garlic mixture.
- Add cooked/ canned chickpeas, navy beans and kidney beans to the pot, let simmer for 10 minutes.
- Add lentils and mung beans. If you add these two too early, they tend to disintegrate.
- Add noodles. Make sure to stir it in so they don’t stick together. Simmer until cooked.
- Season the ingredients with salt and pepper. Then mix well.
- Drizzle some sour cream or plain yoghurt or kashk on the top.
- Optional: Garnish with kashk (yoghurt or sour cream), caramelized onions and fried mint.
Notes
Recipe adapted from The Gut Loving Dietitian
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