Persian Noodle Soup
![photo by Jasmin H.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/50/92/42/butdL7OQdmSWW7vYo3JA_20200905_160531.jpg)
photo by Jasmin H.
![photo by Jasmin H.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/50/92/42/ss4QyMFoRTSKhtUmmFzK_20200906_131728.jpg)
![photo by Jasmin H.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/50/92/42/6h7smeFS86YwMw0Qpqox_20200905_161224.jpg)
![photo by Jasmin H.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/50/92/42/WwXdBDl7TDGXNbic7VR7_20200905_161218.jpg)
![photo by Jasmin H.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/50/92/42/EWlSpAA4T7i3W82GYpQC_20200905_161154.jpg)
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 7 tablespoons olive oil
- 2 bunches scallions, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground turmeric
- 10 cups low sodium vegetable broth or 10 cups chicken stock
- 1⁄4 cup dried lentils, picked through and washed
- 1⁄2 cup fresh flat-leaf parsley, chopped
- 1⁄2 cup fresh cilantro, chopped
- 2 cups packed leafy greens, thick stems removed an coarsely chopped (spinach, kale)
- salt, to taste
- 6 ounces whole wheat spaghettini, broken into quarters
- 2 yellow onions, cut in half and thinly sliced
- 1 large handful fresh mint leaves, finely chopped
- 1⁄2 cup canned chick-peas, drained and rinsed
- 1⁄4 cup canned kidney beans, drained and rinsed
- 1⁄2 cup canned navy beans, drained and rinsed
- 2 cups plain Greek yogurt, for garnish (optional)
directions
- 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.
- 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.
- 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.
- 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.
- Recipe adapted from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia, Ten Speed Press, 2010.
Questions & Replies
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pop.png)
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.