Persian Noodle Soup with Lentils Chickpeas and Fresh Herbs Recipe

Introduction

This comforting Persian noodle soup is a hearty blend of beans, fresh herbs, and aromatic spices. Packed with nutrients and vibrant flavors, it makes a perfect meal for chilly days or whenever you crave something wholesome and warming.

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
• ½ 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

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent.
2. Step 2: Stir in minced garlic and turmeric, cooking for 1-2 minutes until fragrant.
3. Step 3: Pour in the vegetable broth, then add the lentils, chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Step 4: Add the Persian noodles (or linguine) to the pot and cook for an additional 10 minutes or until noodles are tender.
5. Step 5: Add chopped spinach, cilantro, parsley, and dill. Stir well, then cook for another 5-7 minutes until the greens have wilted.
6. Step 6: Season with salt and pepper to taste.
7. Step 7: Ladle soup into bowls and top with a dollop of sour cream or yogurt and a sprinkle of fried onions.

Tips & Variations

• Use homemade or low-sodium vegetable broth to control the salt level.
• Substitute any of the beans with your favorites or what you have on hand.
• For a nongreen herb variation, add mint or tarragon instead of or along with the parsley and dill.
• To make it vegan, omit the sour cream yogurt topping or use a plant-based alternative.
• If Persian noodles aren’t available, thin spaghetti broken into shorter pieces works well as a substitute.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it seems too thick. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup develops even richer flavors when made a day in advance. Simply cool it completely, store in the fridge, and reheat before serving.

What can I use instead of Persian noodles?

In the absence of Persian noodles, linguine or thin spaghetti broken into shorter lengths make excellent substitutes that cook similarly in the soup.

Persian Noodle Soup with Lentils Chickpeas and Fresh Herbs Recipe

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★★★★★

4.5 from 122 reviews

This Persian Noodle Soup is a hearty and comforting dish featuring a rich blend of legumes, fresh herbs, and tender noodles simmered in fragrant turmeric-spiced vegetable broth. Perfect for a nourishing meal, it combines the earthiness of lentils, chickpeas, navy beans, and kidney beans with vibrant spinach and aromatic cilantro, parsley, and dill. Served with a creamy dollop of sour cream or yogurt and crispy fried onions, this soup embodies traditional Persian flavors with a wholesome twist.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 42 minutes
• Total Time: 57 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Persian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 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 and Greens

• ½ pound Persian noodles or linguine
• 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

1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 5-7 minutes.
2. Add Garlic and Turmeric: Stir in the minced garlic and turmeric. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Simmer Lentils and Beans: Pour in the vegetable broth, then add the rinsed lentils, cooked chickpeas, navy beans, and kidney beans. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes to allow the flavors to meld and the lentils to soften.
4. Cook Noodles: Add the Persian noodles or linguine to the pot. Continue cooking for another 10 minutes or until the noodles are tender but not overcooked.
5. Incorporate Fresh Herbs and Greens: Stir in the chopped spinach, cilantro, parsley, and dill. Cook for an additional 5-7 minutes until the greens have wilted and integrated well into the soup.
6. Season Soup: Taste and season with salt and freshly ground pepper according to your preference.
7. Serve and Garnish: Ladle the soup into bowls and top each serving with a dollop of sour cream or yogurt, then sprinkle with crispy fried onions for an added crunch and flavor contrast.

Notes

• You can substitute Persian noodles with other thin pasta like linguine or vermicelli.
• Use fresh or frozen spinach based on availability.
• For a vegan version, omit sour cream or use a plant-based yogurt alternative.
• Cooked canned beans can speed up preparation time.
• Fried onions can be homemade or store-bought for convenience.

Keywords: Persian Noodle Soup, Vegetarian Soup, Lentil Soup, Herb Soup, Persian Cuisine, Comfort Food, Healthy Soup