Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Persian Noodle Soup Recipe
    Lost? Site Map

    Persian Noodle Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    ElizabethKnicely's Note:

    Persian noodle soup, or Ash-e-reshteh, is a hearty country stew often served for Norooz, the Persian New Year, but enjoyable year round. It's a hearty meal in a bowl, full of fiber, calcium, protein and spices. Don't be put off by the ingredient list, it's actually pretty easy to make.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat a large pot over medium-high heat 4 tablespoons of the olive oil with scallions and garlic. Cook for 3 minutes or until the garlic starts to soften.
    2. 2
      Add the turmeric. Cook for a minute to blend the flavors. Add the lentils, parsley, cilantro, spinach/kale, and a pinch of salt. Add the stock, bring to a boil then turn the heat down to a simmer. Cook for 20 minutes. Add the spaghettini. Simmer for 10 minutes more.
    3. 3
      Meanwhile, over medium-high heat, heat the remaining 3 tablespoons of olive oil in a frying pan and fry the onions until golden brown, about 8-10 minutes. Add the mint and cook 1 minute more. Set aside.
    4. 4
      Add chickpeas, kidney beans and navy beans to the soup and continue to simmer for 10 minutes. Taste for salt. The soup is ready. Serve with a dollop of yogurt and fried onions.
    5. 5
      Recipe adapted from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia, Ten Speed Press, 2010.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Persian Noodle Soup

    Serving Size: 1 (157 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 370.1
     
    Calories from Fat 152
    41%
    Total Fat 16.8 g
    25%
    Saturated Fat 2.3 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 206.5 mg
    8%
    Total Carbohydrate 45.5 g
    15%
    Dietary Fiber 8.4 g
    33%
    Sugars 4.2 g
    16%
    Protein 10.7 g
    21%

    The following items or measurements are not included:

    low sodium vegetable broth

    leafy greens

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes