Lentil and Spinach Soup (Ash-e Reshteh)

Ash-e Reshteh is a traditional Persian soup that is hearty, nutritious, and full of flavor. This vegetarian soup is made with lentils, spinach, herbs, and noodles, making it a comforting and satisfying meal.

Vegan Vegetarian Soup Caspian Persian Cuisine Lentil Soup Spinach Soup Healthy
Lentil and Spinach Soup (Ash-e Reshteh)

Ingredients

  • 1 cup lentils
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 bunch spinach, chopped
  • 1 cup chopped herbs (parsley, cilantro, dill)
  • 1/2 cup reshteh (Persian noodles) or linguine, broken into small pieces
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
  2. Add the minced garlic, turmeric, and ground cumin. Cook for another 2 minutes.
  3. Add the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
  4. Add the chopped spinach and herbs to the pot. Cook for an additional 10 minutes.
  5. Add the reshteh (or broken linguine) to the soup and cook for another 10 minutes, or until the noodles are tender.
  6. Season with salt and pepper to taste.
  7. Serve the Ash-e Reshteh hot, garnished with a dollop of yogurt or a squeeze of lemon juice if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
45g
Protein
15g
Fat
3g

Supplies

Large pot Wooden spoon Knife Cutting board

Tools

Pot Stove

Serving suggestions

Serve the Ash-e Reshteh with warm flatbread or pita for a complete meal.

Tips & tricks

For added flavor, you can top the soup with a drizzle of extra virgin olive oil and a sprinkle of dried mint before serving.

Cost

$5