Description
A hearty and aromatic Persian Noodle Soup featuring a medley of tender legumes, fragrant herbs, and traditional Persian noodles simmered in a turmeric-infused vegetable broth. Perfectly comforting and nutritious, this soup is enhanced with fresh greens, served with creamy sour cream or yogurt, and garnished with crispy fried onions for added texture and flavor.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- 6 cups vegetable broth
Legumes
- 1 cup lentils, rinsed
- 1 cup chickpeas, cooked
- 1 cup navy beans, cooked
- 1 cup kidney beans, cooked
Noodles
- 1/2 pound Persian noodles or linguine
Greens and Herbs
- 3 cups spinach, chopped
- 1 cup cilantro, chopped
- 1 cup parsley, chopped
- 1 cup dill, chopped
Seasoning and Garnish
- Salt and pepper to taste
- Sour cream or yogurt, for serving
- Fried onions, for garnish
Instructions
- Prepare the Base: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until the onions become soft and translucent, creating a flavorful base.
- Add Garlic and Spices: Stir in the minced garlic and turmeric into the onions. Cook for 1-2 minutes until the mixture is fragrant, allowing the turmeric to release its warm, earthy aroma.
- Add Broth and Legumes: Pour in the vegetable broth, then add the rinsed lentils, cooked chickpeas, navy beans, and kidney beans. Bring the soup to a boil, then reduce the heat and let it simmer gently for 20 minutes to soften the legumes and meld flavors.
- Add Noodles: Add the Persian noodles or linguine into the pot. Continue cooking for another 10 minutes, or until the noodles are tender but not mushy, stirring occasionally to prevent sticking.
- Stir in Greens and Herbs: Incorporate the chopped spinach, cilantro, parsley, and dill into the soup. Stir thoroughly and cook for another 5-7 minutes until the greens have wilted and infused their fragrance into the broth.
- Season: Adjust the soup’s flavor by adding salt and freshly ground black pepper to taste. Stir well to combine all the ingredients uniformly.
- Serve: Ladle the soup into individual bowls. Top each serving with a dollop of sour cream or yogurt and a generous sprinkle of crispy fried onions to add creaminess and a delightful crunch.
Notes
- You can substitute Persian noodles with linguine or any thin pasta if unavailable.
- For a vegan version, use plant-based yogurt or omit the sour cream/yogurt garnish.
- Rinse the lentils well to remove dirt and debris before cooking.
- Add other seasonal greens if desired, such as kale or Swiss chard, for variety.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Persian
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: Persian noodle soup, lentil soup, vegetarian soup, turmeric soup, legume soup, Persian cuisine, healthy soup, easy soup recipe
