Persian Legume Soup
This aromatic soup called Ash-e-reshteh will blow your mind and excite your tastebuds. Legume loaded (four different beans), delicate linguine noodles all swimming in a beautiful green broth. You aren’t missing any nutrients with this hearty, delicious dish. This is a GF recipe.
Serves: 8 to 10
Prep Time: 20 minutes
Cook Time: 45 minutes
- 2 medium yellow onions, thinly sliced
- 3 garlic cloves, grated or minced
- 2 tsp. turmeric
- 1 tsp. ground fenugreek (fennel)
- 8 cups water or low sodium vegetable broth
- 1/2 cup navy beans*
- 1/2 cup kidney beans
- 1/2 cup chickpeas
- 1/2 cup brown lentils
- Salt, to taste
- 4 cups baby spinach, finely chopped
- 1 cup parsley, minced
- 1 cup cilantro, minced
- 5 scallions, minced green and white parts
- 8 oz. brown rice linguine noodles
Garnish with unsweetened coconut yogurt and mint leaves.
*Legumes used were cooked previously and stored in freezer. Canned, no salt beans can be used.
- Heat an 8-quart pot on high. Add the onions and the garlic and cook down until they begin to soften. Reduce heat to medium high, keep cooking until onions are all softened, about 20 minutes. Add small amounts of broth or water while coooking to keep onions from sticking. Stir in the turmeric and fenugreek, and cook until fragrant, about one minute. Spoon 1/3 cup of the onions in a small bowl and set aside for garnish.
- Add the water OR broth to onion mixture. Add navy beans, kidney beans, chickpeas, lentils and salt, bringing to a simmer. Reduce the heat to a low simmer and cook, until heated through.
- Stir in the spinach, parsley, cilantro and scallions and cook for another 10 minutes. Add the brown rice noodles and continue to simmer until the noodles are tender, about 5-8 minutes. Taste and adjust seasoning with salt. Ladle soup into low, shallow bowls, garnish with saved, cooked onions, a dollop of yogurt and mint leaves before serving.