Persian Herb and Lentil Soup (Ash Reshteh)

A hearty and flavorful Persian soup packed with fresh herbs, lentils, and noodles, traditionally enjoyed as a nourishing meal during colder months or festive occasions.

Steps

1. Rinse lentils thoroughly and soak for 10 minutes, then drain. 2. Heat olive oil in a pot over medium heat. Add chopped onions and garlic; sauté until translucent. 3. Stir in turmeric, then add lentils and vegetable broth. Bring to a boil. 4. Reduce heat and simmer for 15 minutes until lentils begin to soften. 5. Add chopped herbs (parsley, cilantro, spinach, dill), cooked chickpeas, and noodles. 6. Continue simmering for another 10 minutes until noodles and lentils are tender. 7. Season with salt and pepper to taste. 8. Serve hot, garnished with a drizzle of kashk or yogurt and fried onions if desired.

1/4 cup dried lentils 1 tablespoon olive oil 1/4 cup chopped fresh parsley 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh spinach 1/4 cup chopped fresh dill 1 small onion, finely chopped 1 garlic clove, minced 1/2 teaspoon turmeric 2 cups vegetable broth or water 1/4 cup cooked chickpeas 2 tablespoons reshteh noodles or linguine, broken into smaller pieces Salt and pepper to taste 1 tablespoon kashk (fermented whey) or plain yogurt for garnish Fried onions for garnish (optional)