Ash-e reshteh (herb, bean & noodle soup)

Name: Ash-e reshteh (herb, bean & noodle soup)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Persian
Ingredients: 180 g Reshteh noodles; 150 g Chickpeas; 150 g Kidney beans; 150 g Green lentils; 200 g Spinach; 60 g Parsley; 60 g Cilantro; 150 g Onion; 80 g Kashk; 10 g Fresh mint; 2 g Turmeric; 20 g Olive oil

The Persian soup that eats like a meal: greens, three legumes and noodles, finished with kashk and fried mint.

LunchPersianVegetarianMediumNutri-Score A

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Prep: 20 min
Cook: 45 min
Serves: 4 people

Nutrition per serving

327kcal per serving

Protein18 g

Carbs49 g

Fat8 g

Fiber12 g · 43% of 28 g daily

Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.

Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.

Ingredients (12)

Method

1
Fry the sliced onion in the oil until gold; set a third aside with a little of the oil.
2
Stir in the turmeric, add the cooked legumes and 1.2 litres of water, and simmer 20 minutes.
3
Add the chopped greens and herbs and cook a further 15 minutes.
4
Drop in the noodles and simmer until tender, stirring so they do not clump.
5
Fry the mint in the reserved onion oil for a few seconds.
6
Serve each bowl streaked with kashk and topped with the fried mint and onion.

Comfort foodMake-aheadFamily-friendlyHigh-proteinHigh-fiber