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Persian Noodle Soup Comfort: 6 Reasons to Love It

Persian Noodle Soup Comfort
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A warm and flavorful Persian noodle soup packed with legumes, fresh greens, and aromatic spices.

Ingredients

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  • 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

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until soft and translucent.
  2. Stir in minced garlic and ground turmeric, cooking for 1 to 2 minutes until fragrant.
  3. 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.
  4. Add Persian noodles or linguine to the pot and cook for an additional 10 minutes, or until noodles are tender.
  5. Fold in spinach, cilantro, parsley, and dill. Stir well and cook for 5 to 7 minutes until greens are wilted.
  6. 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

    Nutrition

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