Bean and Noodle Soup (Ash-e Sak) is a nourishing Persian dish loaded with wholesome ingredients like beans, noodles, and aromatic spices. This soup is great for chilly days and can be enjoyed as a stand-alone meal or with crusty bread for a fuller experience. The tender combination of beans and noodles offers a pleasant texture, while the rich broth with herbs and spices provides depth to each spoonful. Ideal for those interested in Persian cuisine or seeking to try new flavors, this Bean and Noodle Soup recipe promises to delight your taste buds.

Ingredients

• 1 whole onion, chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, chopped
• 1 can tomatoes, diced
• 1 cup lentils, rinsed
• 6 cups vegetable broth
• 1 tsp turmeric
• 1 tsp cumin
• 1 cup pasta noodles
• 1 can kidney beans, drained and rinsed
• 1 tbsp fresh parsley, chopped

Instructions

1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
2. Add onion and garlic, sauté for 3-4 minutes until fragrant and onion is translucent.
3. Stir in carrots, celery, and tomatoes. Cook for 5 minutes, stirring occasionally.
4. Add lentils, vegetable broth, turmeric, and cumin. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender.
6. Stir in pasta noodles and kidney beans. Cook for 10-12 minutes until noodles are tender, stirring occasionally.
7. Adjust seasoning with salt and pepper to taste. Remove from heat and sprinkle with parsley before serving.

Keywords: Beans, Noodles, Comfort Food, Parsley, Herbs

Spice Rack: Turmeric, Cumin

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