Comforting Persian Noodle Soup Recipe
If you’re searching for a warm and comforting dish that not only satisfies your taste buds but also wraps you in a cozy hug, look no further than Persian Noodle Soup.
Ingredients
Scale
- 2 tablespoonsolive oil
- 1large onion, diced
- 4cloves garlic, minced
- 1 teaspoonground turmeric
- 6 cupsvegetable broth
- 1 cuplentils, rinsed
- 1 cupcooked chickpeas
- 1 cupcooked navy beans
- 1 cupcooked kidney beans
- 225 gramsPersian noodles or linguine
- 3 cupsspinach, chopped
- 1 cupcilantro, chopped
- 1 cupparsley, chopped
- 1 cupdill, chopped
- Salt and black pepper, to taste
- Sour cream or yogurt, for serving
- Fried onions, for garnish
Instructions
- In a large pot over medium heat, warm the olive oil. Add the diced onion, stirring regularly for about five minutes until they become soft and translucent.
- Next, pour in the vegetable broth and introduce the rinsed lentils, cooked chickpeas, navy beans, and kidney beans into the pot. Bring this mixture to a boil, and then reduce the heat, letting it simmer gently for about twenty minutes.
- Once the soup has simmered for twenty minutes, it’s time to add the Persian noodles or linguine. Stir them in and continue to cook for an additional ten minutes, or until the noodles reach the desired level of tenderness.
- With the noodles cooked, it’s time to fold in the freshly chopped spinach, cilantro, parsley, and dill. Stir these vibrant greens into the soup, letting them cook for another five to seven minutes until they are wilted and tender.
- Before serving, season your soup with salt and black pepper according to your taste preferences. Ladle the soup into bowls, and for a finishing touch, add a spoonful of sour cream or yogurt on top along with a sprinkle of fried onions for added texture and flavor.
Notes
Store leftovers in an airtight container in the fridge for up to three days; freeze for longer storage.
Nutrition
- Calories: 350 kcal
- Protein: 18 g