Ash Reshteh (Iranian lentil-noodle soup)

Packed with lentils, beans, herbs and noodles, growing up, this was a dish that our sweet neighbor from Iran, would lovingly share with us on Persian New Year’s Day. 🇮🇷 She used to bring over her delicious vegetarian creations like, “taftoon”, “potato tahdig” and this soup, “ash reshteh”. I have vivid and comforting memories of this delicious soup & my super quick & easy twist on aunt Arsiya’s noodle soup, is now a staple in my house!

Serves 6
Ingredients
1 large yellow onion, chopped
2 green onions, finely chopped
3 cloves of garlic, minced
1/2 cup dried chick peas, soaked in hot water for at least 2-3 hours & then cooked until soft and tender (or 1 can of no salt added chickpeas)
1/2 cup of dried red kidney beans, soaked in hot water for at least 2-3 hours and then cooked until soft & tender (or 1 can of no salt added red kidney beans)
1 cube of veggie bouillon
2 tablespoons ground turmeric
1 cup of pink lentils
Salt & pepper, to taste
1 cup of finely chopped fresh dill
1 cup of finely chopped fresh cilantro
1 tbsp dried mint
2 cups of linguine (cut the noodles into quarters & measure approximately 2 cups)
Instructions
Heat a large stockpot or Dutch oven, add the onions, green onions, & garlic, season with salt & pepper and sauté until the onions are soft
Add the veggie cube, ground turmeric and sauté for half a minute
Add the lentils & about 12 cups of water & bring to a boil. Reduce heat, cover & simmer until the lentils are cooked (about 20-25 minutes), stirring occasionally
Remove lid, add in the kidney beans & chick peas, cover and cook for another 4-5 minutes Check the consistency & add some hot water, if required. Stir in the linguine & cook for about 9-10 minutes, stirring often.
Once the linguine is cooked, stir in the dried mint, fresh cilantro & dill. Check seasoning & adjust salt & pepper accordingly.
Serve hot with lemon wedges & unsweetened plant yogurt on top, if you like .