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Persian Noodle Soup

Nourishing Persian Noodle Soup for Cozy Comfort Food Nights

Enjoy a warm, hearty bowl of Persian Noodle Soup, a vegetarian dish packed with legumes and vibrant flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 cups
Course: Soup
Cuisine: Persian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Any neutral oil can be used as a substitute.
  • 1 large Onion, diced
  • 4 cloves Garlic, minced
  • 1 teaspoon Turmeric Consider substituting with curry powder.
  • 6 cups Vegetable Broth Low-sodium broth is a healthier option.
For the Legumes
  • 1 cup Lentils, rinsed Red or green lentils work beautifully.
  • 1 cup Chickpeas, cooked Canned or pre-cooked is acceptable.
  • 1 cup Navy Beans, cooked White beans can be swapped as needed.
  • 1 cup Kidney Beans, cooked Consider pinto beans as an alternative.
For the Noodles and Greens
  • 0.5 pound Persian Noodles or Linguine Any long pasta can be used as a substitute.
  • 3 cups Spinach, chopped Kale or Swiss chard can replace.
  • 1 cup Cilantro, chopped Parsley may be used if preferred.
  • 1 cup Parsley, chopped Feel free to substitute with extra cilantro.
  • 1 cup Dill, chopped Can be omitted if unavailable.
For Garnishing
  • Salt and Pepper Adjust according to your taste.
  • Sour Cream or Yogurt Dairy-free alternatives are acceptable.
  • Fried Onions Optional for added crunch.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes.
  2. Stir in 4 minced garlic cloves and 1 teaspoon of turmeric. Cook for an additional 1-2 minutes until fragrant.
  3. Pour 6 cups of vegetable broth, followed by 1 cup each of rinsed lentils, cooked chickpeas, navy beans, and kidney beans. Bring to a boil then reduce to a simmer for 20 minutes.
  4. Carefully stir in ½ pound of Persian noodles to the pot. Cook on low for another 10 minutes until noodles are tender.
  5. Add 3 cups of chopped spinach, 1 cup each of chopped cilantro, parsley, and dill. Simmer for an additional 5-7 minutes until greens are wilted.
  6. Taste and adjust seasoning with salt and pepper. Serve with a dollop of sour cream or yogurt and a sprinkle of fried onions.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 50gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 800mgPotassium: 600mgFiber: 12gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 4mg

Notes

Always rinse lentils to remove debris; avoid overcooked noodles for optimal texture. Add herbs at the end for vibrant flavors.

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