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Persian Noodle Soup Recipe

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4.7 from 7 reviews

A hearty and flavorful Persian noodle soup packed with nutritious lentils, chickpeas, beans, fresh herbs, and tender Persian noodles, perfect for a comforting and wholesome meal.

Ingredients

Main 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

For Serving

  • Sour cream or yogurt, for serving
  • Fried onions, for garnish

Instructions

  1. Heat the oil: Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent.
  2. Add garlic and turmeric: Stir in minced garlic and turmeric, cooking for 1-2 minutes until fragrant.
  3. Add broth and beans: 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. Cook noodles: Add the Persian noodles or linguine to the pot and cook for an additional 10 minutes or until noodles are tender.
  5. Incorporate greens and herbs: Add chopped spinach, cilantro, parsley, and dill. Stir well, then cook for another 5-7 minutes until the greens have wilted.
  6. Season soup: Season with salt and pepper to taste.
  7. Serve: Ladle soup into bowls and top with a dollop of sour cream or yogurt and a sprinkle of fried onions.

Notes

  • You can substitute Persian noodles with linguine or other thin pasta if not available.
  • Using cooked beans saves time, but dry beans can be soaked and cooked beforehand as an alternative.
  • Adjust the amount of turmeric according to your taste for a more or less intense flavor.
  • For a vegan option, omit sour cream or yogurt or use plant-based alternatives.
  • Fried onions add a delightful crunch and flavor; store-bought variety works fine if homemade isn't available.
  • Simmer the soup gently to prevent lentils from breaking apart too much, keeping the texture nice.
  • Fresh herbs are key to authentic flavor—avoid dried if possible.

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