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Persian Noodle Soup Recipe

Hearty Persian Noodle Soup Recipe for Cozy Nights

Discover the warmth of Persian Noodle Soup, a comforting recipe rich in flavor and nutrition, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 cups
Course: Soups
Cuisine: Persian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil vegetable or grapeseed oil can be used for a lighter option
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 teaspoon turmeric ground cumin could be a flavorful alternative
  • 6 cups vegetable broth homemade broth maximizes flavor; water can be a last-minute substitute
For the Legumes
  • 1 cup lentils any small lentils work well
  • 1 can chickpeas canned or freshly cooked
  • 1 cup navy beans great northern beans can serve as a substitute
  • 1 cup kidney beans pinto beans can also work well
For the Noodles and Greens
  • 8 ounces Persian noodles or linguine various pasta shapes can be used as alternatives
  • 4 cups spinach chopped
  • ½ cup cilantro chopped
  • ½ cup parsley chopped
  • 2 tablespoons fresh dill dried dill can work in smaller amounts
For Seasoning and Topping
  • salt and pepper adjust to taste
  • ½ cup sour cream or yogurt plant-based yogurt for vegan option
  • fried onions shallots can be fried instead for a milder flavor

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add diced onion and cook for about 5-7 minutes until soft and translucent. Add minced garlic and turmeric, cooking for another 1-2 minutes until aromatic.
  2. Pour in 6 cups of vegetable broth. Add 1 cup of lentils, 1 can of chickpeas, 1 cup of navy beans, and 1 cup of kidney beans. Bring to a boil, then reduce heat and let simmer for 20 minutes.
  3. Stir in 8 ounces of Persian noodles. Cook for about 10 minutes, stirring occasionally, until noodles are tender.
  4. Add 4 cups of chopped spinach, ½ cup of chopped cilantro, ½ cup of parsley, and 2 tablespoons of fresh dill. Cook for an additional 5-7 minutes until greens are wilted.
  5. Taste and season with salt and pepper, adjusting based on preference.
  6. Ladle into bowls and top with sour cream or yogurt and fried onions.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 60gProtein: 18gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 800mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 2500IUVitamin C: 35mgCalcium: 80mgIron: 3.5mg

Notes

Store in an airtight container for up to 5 days; it tastes even better the next day.

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