Persian Noodle Soup with Lentils Chickpeas and Fresh Herbs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Season Soup: Taste and season with salt and freshly ground pepper according to your preference.
- 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
