Ash Reshteh (Persian Noodle Soup)
Ash Reshteh is a rich, herb-loaded Persian noodle soup made with lentils, chickpeas, and plenty of fresh greens, finished with dried mint and a tangy yogurt swirl. It’s hearty, delicious and full of layered flavor in every bite.
Equipment
- Medium to large pot
Ingredients
- 3 tbsp olive oil
- 1 large onion, halved and thinly sliced
- 4 garlic cloves, minced
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ cup dried green or brown lentils
- 1 tsp turmeric
- 1 tsp salt, adjust to taste
- ½ tsp black pepper, adjust to taste
- 6 cups low-sodium vegetable broth (use one without tomato)
- 1 bunch cilantro, chopped
- 1 bunch parsley, chopped
- 1 bunch dill, chopped
- 2 cups fresh spinach
- 4 ounces noodles (such as linguine or bucatini)
- Juice of 1 lemon
- 1 tbsp dried mint (this is a must!)
Yogurt Sauce (Kashk-Inspired)
- ⅓ cup plain unsweetened plant-based yogurt
- Squeeze of fresh lemon juice
- Salt, to taste
Instructions
- Sauté the Onion: Heat 3 tbsp olive oil in a medium to large pot over medium heat. Add the sliced onion and cook until softened and lightly golden, about 8–10 minutes.
- Add Garlic & Spices: Stir in the garlic, 1 tsp turmeric, 1 tsp salt and ½ tsp black pepper. Cook for 1–2 minutes until fragrant.
- Simmer the Soup Base: Add the 6 cups vegetable broth, ½ cup lentils, and 1 can chickpeas. Bring to a boil, then reduce to a simmer, cover, and cook for about 20 minutes until the lentils are tender.
- Make the Yogurt Sauce: In a small bowl, mix ⅓ cup yogurt, a squeeze of lemon juice, and a pinch of salt. Stir until smooth and refrigerate until ready to serve.
- Add Herbs & Spinach: Stir in the cilantro, parsley, dill, and spinach. Cook for about 5 minutes, until the greens are wilted and softened.
- Cook the Noodles: Break the noodles into thirds, then add to the pot and cook for about 8 minutes, or until tender.
- Finish the Soup: Stir in 1 tbsp dried mint and the lemon juice. Taste and adjust with more salt, black pepper, or lemon as needed.
- Serve: Ladle the soup into bowls and top with the chilled yogurt sauce. Squeeze with extra lemon juice if needed!
Notes
Noodles & Liquid / Storage
The noodles will absorb a lot of the broth as it sits. For best results, try to remove most of the noodles and store them separately from the soup, then combine when reheating. Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheating
If storing everything together, you’ll likely need to add more vegetable broth when reheating to loosen the soup back to your desired consistency.
Tried this recipe?Let us know how it was!