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Persian Noodle Soup Recipe

Persian Noodle Soup Recipe
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★★★★★

5.2 from 24 reviews

A hearty and comforting Persian Noodle Soup packed with nutritious legumes, fresh herbs, and tender noodles in a flavorful turmeric-infused vegetable broth. This vegetarian soup combines lentils, chickpeas, navy beans, and kidney beans with vibrant greens and fragrant herbs for a nourishing meal. Finished with a creamy dollop of sour cream or yogurt and crispy fried onions for garnish, this recipe brings warmth and tradition to your table.

Ingredients

Scale

Base

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon turmeric

Broth and Legumes

  • 6 cups vegetable broth
  • 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. Prepare the Base: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes, stirring occasionally to prevent burning.
  2. Add Garlic and Spices: Stir in the minced garlic and turmeric, cooking for 1-2 minutes until fragrant to release the flavors but not burning the garlic.
  3. Add Broth and Legumes: Pour in the vegetable broth, then add the rinsed lentils, cooked chickpeas, cooked navy beans, and cooked kidney beans. Bring the mixture to a boil, then reduce heat to low and simmer gently for 20 minutes to allow the legumes to absorb the flavors fully.
  4. Add Noodles: Add the Persian noodles or linguine to the pot. Continue cooking for about 10 minutes, or until the noodles are tender but not mushy, stirring occasionally to prevent sticking.
  5. Stir in Greens and Herbs: Add the chopped spinach, cilantro, parsley, and dill to the soup. Stir well to combine, then cook for another 5-7 minutes until the greens have wilted and infused their aroma into the broth.
  6. Season: Taste the soup and season with salt and freshly ground black pepper according to your preference. Stir well to distribute the seasoning.
  7. Serve: Ladle the hot soup into bowls, topping each serving with a generous dollop of sour cream or yogurt and a sprinkle of fried onions for added creaminess and crunch.

Notes

  • Use cooked canned beans to reduce cooking time if preferred.
  • Persian noodles can be substituted with linguine or any thin pasta if unavailable.
  • For a vegan option, omit sour cream or use a plant-based yogurt alternative.
  • Fried onions can be made at home by thinly slicing onions and frying until golden brown or purchased pre-made.
  • Adjust herb quantities to your taste for more or less pronounced herbal flavor.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Nutrition

Keywords: Persian noodle soup, lentil soup, vegetarian soup, healthy soup, turmeric soup, legume soup, Middle Eastern soup

Find it online: https://platedbyemma.com/persian-noodle-soup-recipe/