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Persian Noodle Soup Recipe

Nourishing Persian Noodle Soup Recipe for Cozy Nights

Warm and comforting Persian noodle soup recipe packed with legumes and herbs, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Persian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Can use avocado oil.
  • 1 large Onion Diced finely.
  • 4 cloves Garlic Minced. Garlic powder (1 teaspoon) can be used in a pinch.
  • 1 teaspoon Turmeric Ensure to stir enough to activate its flavor.
  • 6 cups Vegetable Broth Homemade broth or water with seasonings can be used.
  • 1 cup Lentils Rinsed. Use green or brown lentils.
  • 1 cup Chickpeas Cooked. Can use other legumes, such as black beans.
  • 1 cup Navy Beans Cooked. Use any type of canned beans as a substitute.
  • 1 cup Kidney Beans Cooked. Must be cooked before use.
  • ½ pound Persian Noodles or Linguine Use any short pasta if not available.
  • 3 cups Spinach Chopped. Can replace with kale or Swiss chard.
  • 1 cup Cilantro Chopped. Parsley can be used for a milder taste.
  • 1 cup Parsley Chopped. Can mix with additional herbs.
  • 1 cup Dill Chopped. Fennel fronds can be used as a substitute.
  • to taste Salt Adjust to personal preference.
  • to taste Pepper Adjust to personal preference.
For Serving
  • Sour Cream or Yogurt Optional topping for creaminess. Vegan yogurt for plant-based option.
  • Fried Onions For garnish.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until they turn soft and translucent.
  2. Once the onions are ready, stir in 4 minced garlic cloves and 1 teaspoon of turmeric. Continue to cook for 1-2 minutes.
  3. Pour in 6 cups of vegetable broth, followed by 1 cup of rinsed lentils, 1 cup of cooked chickpeas, 1 cup of navy beans, and 1 cup of kidney beans. Bring to a boil, then reduce heat and let simmer for about 20 minutes.
  4. Introduce ½ pound of Persian noodles (or linguine) to the simmering pot. Cook for an additional 10 minutes.
  5. Add 3 cups of chopped spinach, 1 cup of chopped cilantro, 1 cup of chopped parsley, and 1 cup of chopped dill to the pot. Stir gently and cook for 5-7 minutes.
  6. Taste the soup and season with salt and pepper according to your preference.
  7. Ladle the soup into bowls and top with a dollop of sour cream or yogurt. Finish with crispy fried onions.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 300mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 5 days. For freezing, omit the noodles and herbs before freezing. Reheat by adding fresh noodles and herbs.

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