Ash Reshteh

Garnished with Sour Cream

  • 20 min
Vegetarian
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?

Allergens: Dairy product
Ash Reshteh

Ingredients

1 cup(s)
Baby Spinach
1/2 cup(s)
Brown Lentils
1/2 cup(s)
Chickpeas
2 sprig(s)
Cilantro
2
Garlic Clove(s)
2
Green Onion(s)
2 sprig(s)
Mint
1/2 cup(s)
Red Kidney Beans
200 g
Rice Noodles
1/4 cup(s)
Sour Cream
1 tsp
Turmeric
4 cup(s)
Water (not included)
1
Yellow Onion(s)
Nutritional facts
Per serving
Amount / Serving
Calories
606 kcal
Total fat
6 g
Saturated Fat
3 g
Sodium
284 mg
Total Carbohydrate
120 g
Fiber
10 g
Sugar
6 g
Proteins
18 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 and 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.