Persian Noodle Soup
A heartwarming bowl of Persian Noodle Soup, filled with nourishing ingredients and rich flavors, perfect for chilly evenings or anytime comfort is needed.
Ingredients
Base Ingredients
- 1 large onion, finely chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth (or chicken broth)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup dried lentils, rinsed
- 1 cup ressehteh (Persian noodles) or any long pasta
- ½ cup fresh spinach
- ½ cup sour cream (optional)
- Salt and pepper to taste
- Spices: turmeric, cinnamon, cumin
Instructions
Cooking the Soup
- In a large pot, heat the olive oil over medium heat. Toss in the chopped onion and sauté until golden brown, around 5-6 minutes.
- Pour in the vegetable broth and bring it to a gentle simmer. Add the rinsed lentils and let them cook for about 20 minutes.
- Stir in the chickpeas along with turmeric, cinnamon, and cumin. Allow the spices to fill the kitchen with their aroma.
- Add the fresh herbs and spinach, then let it simmer for another 10 minutes.
- Stir in the reshteh (or pasta) and cook until just tender, approximately 5-7 minutes.
Serving
- Serve hot with a dollop of sour cream on top and drizzle with olive oil for extra flavor.
Notes
If the soup seems thicker than desired, add more broth or water. This dish tastes better the next day, making it great for meal prep.