why make this recipe
Persian Noodle Soup is a warm and comforting dish that not only fills you up but also offers a delightful blend of flavors. This healthy soup is packed with proteins from lentils and beans, along with plenty of fresh herbs. It’s a fantastic option for a cozy family dinner or a simple lunch. Plus, it is easy to prepare, making it perfect for cooks of all skill levels.
how to make Persian Noodle Soup
Ingredients :
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- 6 cups vegetable broth
- 1 cup lentils, rinsed
- 1 cup chickpeas, cooked
- 1 cup navy beans, cooked
- 1 cup kidney beans, cooked
- 1/2 pound Persian noodles or linguine
- 3 cups spinach, chopped
- 1 cup cilantro, chopped
- 1 cup parsley, chopped
- 1 cup dill, chopped
- Salt and pepper to taste
- Sour cream or yogurt, for serving
- Fried onions, for garnish
Directions :
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 5 minutes.
- Stir in the minced garlic and turmeric. Cook for 1-2 minutes until the mixture is fragrant.
- Pour in the vegetable broth, then add the lentils, chickpeas, navy beans, and kidney beans. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- Add the Persian noodles (or linguine) to the pot and cook for another 10 minutes or until the noodles are tender.
- Add the chopped spinach, cilantro, parsley, and dill. Stir well, and cook for another 5-7 minutes until the greens have wilted.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and top with a dollop of sour cream or yogurt and a sprinkle of fried onions.
how to serve Persian Noodle Soup
Serve Persian Noodle Soup hot in bowls. You can customize each bowl by adding a dollop of sour cream or yogurt and a sprinkle of fried onions on top. It pairs well with crusty bread or a simple side salad.
how to store Persian Noodle Soup
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To freeze, place the cooled soup in a freezer-safe container or bag, and it will last for up to three months. Reheat in a pot over medium heat, adding a little water if needed.
tips to make Persian Noodle Soup
- Use a variety of beans for different textures and flavors.
- Feel free to adjust the herbs based on your preference. You can add mint for a refreshing twist.
- To save time, use pre-cooked beans or canned beans that are rinsed.
- Make sure not to overcook the noodles, as they can become mushy.
variation
You can make a vegetarian version by using vegetable broth or opt for a meatier version by adding pieces of chicken or beef for added protein. Another variation can include using different vegetables such as carrots or zucchini for extra nutrition.
FAQs
1. Can I make Persian Noodle Soup in advance?
Yes, you can make it a day ahead. Just reheat before serving.
2. Is this soup gluten-free?
If you use gluten-free noodles, the soup can be made gluten-free.
3. Can I use other types of beans?
Absolutely! You can substitute any beans you prefer or have on hand.
