Ash reshteh — herb, bean and noodle soup
A thick spinach and herb soup with noodles, pulses and mint-fried onions.
Active time40 min
Cooking40 min
Total1 h 15 min
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Ingredients
- 250 g fresh garlic chives
- 60 g fresh coriander
- 200 g fresh spinach leaves
- 5 garlic cloves
- 2 onions
- 40 g fresh parsley
- 200 g plain whole-milk yoghurt
- 1 400 g can of cooked kidney beans, net weight
- 1 400 g can of cooked lentils, net weight
- 1 400 g can of cooked chickpeas, net weight
- 2 tsp ground turmeric
- 2000 ml water
- 250 ml olive oil
- 15 g dried mint
- 250 g dried wheat reshteh ash noodles
- 2 tsp ground black pepper
- 2 tsp salt
Preparation
Drain and rinse all three cans. Wash and chop the herbs and spinach. Peel the onions and garlic. Dice half the onions and thinly slice the rest. Crush the garlic.
250 g fresh garlic chives60 g fresh coriander200 g fresh spinach leaves5 garlic cloves2 onions40 g fresh parsley1 400 g can of cooked kidney beans, net weight1 400 g can of cooked lentils, net weight1 400 g can of cooked chickpeas, net weight- colander
- knife
- chopping board
Heat half the oil in a large saucepan. Fry the diced onion over medium-high heat until golden. Add half the garlic and half the turmeric and stir until fragrant. Add the water, herbs and spinach. Bring to the boil, then simmer for 15 minutes.
2 tsp ground turmeric2000 ml water250 ml olive oil- saucepan
- spoon
Add the drained pulses and noodles. Simmer for about 15 minutes, until the noodles are tender but still hold their shape. Stir to prevent sticking. Add the salt and pepper, then remove from the heat.
250 g dried wheat reshteh ash noodles2 tsp ground black pepper2 tsp salt- saucepan
- spoon
While the noodles cook, heat the remaining oil in a frying pan. Fry the sliced onion until golden, about 5 minutes. Add the remaining turmeric, then lift the onion into a bowl, leaving the oil behind. Fry the remaining garlic for 2 minutes and add to the bowl. Stir the mint in the oil for 1 minute. Serve the soup with the yoghurt, topped with the onions, garlic, mint and their oil.
200 g plain whole-milk yoghurt15 g dried mint- frying pan
- spatula
- bowl
- slotted spoon
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration