Middle Eastern & North African · Lunch · Dinner
Ash Reshteh (Persian Noodle, Bean and Herb Soup)
آش رشته
A thick, deeply green Persian soup packed with fresh herbs, spinach, lentils, chickpeas and beans, with tender noodles stirred through. It is finished with tangy kashk, golden onions and a drizzle of mint oil.
- Prep
- 25 min
- Cook
- 65 min
- Total
- 90 min
- Serves
- 6
Calories come from: Carbs 61% · Fat 19% · Protein 20%
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Ingredients
For 6 servings- 2 tbsp27 golive oil
- 2 large300 gonions, thinly sliced
- 4 cloves12 ggarlic, minced
- 1 tspground turmeric
- 1/2 cup100 ggreen or brown lentils, dry, rinsed
- 8 1/2 cups2,000 gwater
- 1 can (1 1/2 cups)240 gchickpeas, canned, drained and rinsed
- 1 can (1 1/2 cups)240 gred kidney beans, canned, drained and rinsed
- 1 large bunch60 gfresh parsley, finely chopped
- 1 large bunch60 gfresh cilantro, finely chopped
- 1 small bunch30 gfresh dill, finely chopped
- 1 bunch60 gscallions or chives, finely chopped
- 7 cups loosely packed200 gspinach, chopped
- 5 oz150 greshteh noodles (or linguine), broken in half
- 1 1/2 tsp9 gsalt
- 1/2 tspblack pepper, ground
- 1/2 cup120 gkashk (liquid whey)
- 1 tbspdried mint
Steps
- 1
Heat 1 1/2 tbsp of the oil in a large heavy pot over medium heat.
- 2
Add the sliced onions and cook, stirring often, for about 15 minutes until deep golden.
- 3
Stir in the garlic and turmeric and cook for 1 minute until fragrant.
- 4
Spoon about a quarter of the onion mixture into a small bowl and set aside for garnish.
- 5
Add the lentils and the water to the pot, bring to a boil, then cover and simmer for 25 minutes until the lentils are nearly tender.
- 6
Stir in the chickpeas, kidney beans, parsley, cilantro, dill, scallions and spinach.
- 7
Simmer uncovered for 15 minutes, stirring now and then, until the herbs are dark green and soft.
- 8
Add the noodles, salt and pepper and simmer for about 10 minutes, stirring so the noodles do not stick, until tender and the soup has thickened.
- 9
Meanwhile, warm the remaining 1/2 tbsp oil in a small pan over low heat, take it off the heat and stir in the dried mint for a few seconds.
- 10
Stir half of the kashk into the soup and taste for salt.
- 11
Ladle into bowls and top with the remaining kashk, the reserved onions and a drizzle of mint oil.
Swaps, storage and make-ahead
Swaps
- For a vegan version, replace the kashk with a plain unsweetened cashew or soy yogurt thinned with a little water and lemon juice, and choose noodles labelled egg-free.
- If you can't find kashk, use plain Greek yogurt thinned with a splash of water and a pinch of salt for a similar tangy finish.
- For a gluten-free soup, swap the reshteh noodles for rice noodles or noodles labelled gluten-free.
- Use frozen chopped spinach (thawed and squeezed) or a bag of frozen mixed herbs to save on chopping and shopping.
Storage
Refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, keeping the kashk, onions and mint oil separate if you can. The noodles soak up liquid, so add a splash of water when reheating until steaming hot; it can be frozen without the noodles and kashk, but noodles go soft once frozen.
Make ahead
Fry the garnish onions and chop the herbs a day ahead and keep them chilled, or cook the soup through the herb stage up to 2 days ahead, then reheat and add the noodles and kashk just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (602 g) | Per 100 g | |
|---|---|---|
| Calories | 359 kcal | 60 kcal |
| Protein | 17.8 g | 3 g |
| Carbohydrates | 56.8 g | 9.4 g |
| of which sugars | 6.1 g | 1 g |
| Fiber | 10.4 g | 1.7 g |
| Fat | 7.9 g | 1.3 g |
| of which saturated | 1.5 g | 0.2 g |
| Sodium | 818 mg | 136 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
