I decided on Aush Reshteh, a Persian noodle soup that 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 it, and I hope I made my Persian friends proud. Note: I recommend buying your greens from a Middle Eastern market, you’ll get the best value in abundance.
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.
- Follow in comments ⬇️⬇️.
Notes
- I recommend buying your greens from a middle eastern market you get the best value in abundance.