Herb and Noodle Soup (Ash-e Reshte)

Herb and Noodle Soup, known locally as Ash-e Reshte, is a beloved dish from Persian cuisine that features a nourishing blend of herbs, legumes, noodles, and spices. The soup offers a delightful combination of flavors from parsley, cilantro, and mint, further enriched by creamy yogurt and crispy fried onions. This hearty soup is great for warming up during colder weather. It provides a flavorful experience for those interested in exploring traditional Persian tastes or seeking a wholesome meal option.

Ingredients

• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 cup spinach, chopped
• 1/2 cup parsley, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup mint, chopped
• 1 cup chickpeas, cooked
• 1 cup lentils, cooked
• 1/2 cup vermicelli noodles
• 1 cup Greek yogurt
• 2 Tbsp olive oil

Instructions

1. In a large pot, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, sauté for about 5 minutes until they soften.
2. Pour in the vegetable broth and bring to a simmer. Add the chopped spinach, parsley, cilantro, and mint, cooking for 10 minutes to blend the flavors.
3. Stir in the cooked chickpeas, lentils, and vermicelli noodles. Continue to simmer for another 15 minutes until the noodles are tender.
4. Adjust seasoning with salt and pepper. Serve the soup hot, garnished with a dollop of Greek yogurt.

Keywords: Lunch, Herbs, Noodles, Legumes, Soup, Persian

Spice Rack: Salt, Pepper, Turmeric, Cumin

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