Ash Reshteh

Garnished with Sour Cream

  • 20 min
Vegetarian
Egg
Ash Reshteh is a thick Persian soup, filled with noodles, lentils and spices and is often served on big occasions, but do you really need a reason to indulge?
Ash Reshteh

Ingredients

1 cup(s)
Baby spinach
1/2 cup(s)
Brown lentils
1/2 cup(s)
Chickpeas
70 g
Chinese Dried Egg Noodles
2 sprig(s)
Fresh coriander
2 sprig(s)
Fresh mint
2
Garlic clove(s)
2
Green onion(s)
1/2 cup(s)
Red kidney beans
1/4 cup(s)
Sour cream
1 tsp
Turmeric
4 cup(s)
Water (not included)
1
Yellow onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
414 kcal
Total fat
8 g
Saturated Fat
3 g
Sodium
151 mg
Total Carbohydrate
65 g
Fiber
14 g
Sugar
6 g
Proteins
23 g

Instructions

Prepare ingredients
1
Prepare the ingredients: rinse and drain lentils, red beans and chickpeas; Chop the garlic, green onions and yellow onion; Remove mint and coriander leaves.
Add lentils
2
In a large saucepan, add water, lentils, beans and chickpeas. Cook over medium heat for 5-10 minutes.
Add coriander
3
Add coriander, mint, spinach and green onions to broth. Add salt and pepper to taste. Cook 4 minutes add noodles, cook 1-2 more minutes.
Add turmeric
4
Meanwhile, sauté garlic and yellow onion in oiled skillet over medium heat for 2 minutes. Add turmeric, mix well and cook 2 more minutes. Divide the soup in bowls and garnish with sour cream and onion mixture.