Savory Persian Noodle Soup: A Warm Bowl of Comfort

Persian Noodle Soup is a cherished tradition that envelops you in warmth, perfect for chilly evenings and full of nourishing ingredients.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 bowls

Course: Soups

Cuisine: Persian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons olive oil Substitution: Avocado oil or any neutral cooking oil.
1 medium onion Dice finely for even cooking.
3 cloves garlic Use fresh minced garlic for best taste.
1 teaspoon ground turmeric Substitution: Ground curry powder for a different spice profile.
6 cups vegetable broth Use low-sodium broth for a healthier option.

For the Legumes

1 cup lentils Rinsed; substitution: Split peas or quinoa.
1 cup cooked chickpeas Any variety of cooked or canned beans can work well.
1 cup navy beans Any variety of cooked or canned beans can work well.
1 cup kidney beans Any variety of cooked or canned beans can work well.

For the Noodles

8 ounces Persian noodles or linguine Substitution: Any type of thin pasta.

For the Greens

2 cups spinach Fresh is preferred.
1/4 cup cilantro Fresh is preferred.
1/4 cup parsley Fresh is preferred.
1/4 cup dill Fresh is preferred.

For Seasoning

to taste salt Adjust to taste before serving.
to taste black pepper Adjust to taste before serving.

For Topping

optional sour cream or yogurt Substitution: Vegan yogurt for a dairy-free option.
to taste fried onions Substitution: Crispy shallots or omit for a lighter version.

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely diced onion and sauté for about 5 minutes until softened and translucent.
Incorporate 3 minced garlic cloves and 1 teaspoon of ground turmeric into the pot. Cook for approximately 1-2 minutes until the mixture becomes aromatic.
Pour in 6 cups of vegetable broth and add 1 cup of rinsed lentils, 1 cup of cooked chickpeas, 1 cup of navy beans, and 1 cup of kidney beans. Bring to a vigorous boil, then reduce heat to low and simmer for about 20 minutes.
Stir in 8 ounces of Persian noodles or linguine and cook for roughly 10 minutes until the noodles are al dente.
Fold in 2 cups of chopped spinach, 1/4 cup each of chopped cilantro, parsley, and dill. Allow greens to wilt for an additional 5-7 minutes.
Season the soup with salt and black pepper to taste. Ladle into bowls and top with sour cream or yogurt and fried onions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 18gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 400mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 2500IUVitamin C: 25mgCalcium: 80mgIron: 4mg

Notes

This soup keeps well in the fridge for up to 3 days and can be frozen for up to 3 months. Customize with your favorite legumes and greens.

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