With flu season upon us, I’m always looking for recipes that are comforting and packed with antioxidants and anti-inflammatory ingredients! Of course, soup is always at the top of my list.
I decided to make Aush Reshteh (Persian noodle soup), which reminds me a lot of Reshtaieh from our Levantine kitchen. This was my first time making it, and it turned out absolutely delicious! I highly recommend giving it a try, and I hope I made my Persian friends proud! ❤️
Ingredients
- 1 cup green lentils, soaked overnight
- 1 can garbanzo beans, rinsed
- 1 can red kidney beans, rinsed
- 1/3 cup neutral oil, I used avocado oil
- 2 onions, chopped
- 1/2 tsp salt
- 6-8 cloves garlic, sliced
- 1 tbs dried mint leaves
- 1/2 tbs turmeric, ground
- 4-6 cups water
- 1 cup broth
- A handful of chopped spinach
- 1 bunch cilantro, chopped
- 1 bunch wide scallion, chopped
- 1 bunch dill, chopped
- 8 ounce reshteh (Persian noodles) or linguine
- 1 tsp dried fenugreek
- 1/2 tsp black pepper
- Sour cream for topping
Instructions
- Start by cooking the onions in the oil, add a little bit of salt it helps in cooking until soft and almost yellow, add the garlic and continue stirring to cook but not burn until it becomes golden before adding dried mint and 1/2 tablespoon of turmeric.
- Take half of the fried onion/garlic and set aside to use as topping.
- Add the soaked and rinsed lentils and stir with the onions for 30 seconds, add 1 cup broth if you have any (I used homemade chicken broth) then add water 5 cups cover and let cook until the lentils are almost soft.
- uncover add the garbanzo beans (I always have some that are soaked and cooked in the freezer) and the rinsed red kidney beans. Add a little bit more water if the soup is thick. Add the fenugreek and black pepper
- break the noodles in half and spread in the soup to cook making sure to stir so it doesn’t stick. Cook for about 7-8 min. Until al-dente
- once the noodles are cooked start adding the chopped greens and stir to cook for another couple of minutes at this time adjust the salt, and of course the Palestinian in me had to add a cube of lemon juice (I freeze lemon juice in season in ice cube trays so I have on hand)
- for the sour cream topping add a little of the broth to thin it out
- serve in plates add the sour cream topping and the reserved onion/garlic
Notes
- I recommend buying your greens from a Middle Eastern Market you get the best value in abundance.