Persian Lentil and Herb Noodle Soup Recipe

Introduction

This hearty Persian-inspired vegetarian soup combines a flavorful blend of beans, lentils, fresh herbs, and noodles to create a nourishing meal. With aromatic spices and vibrant greens, it’s perfect for cozy dinners and leftovers taste even better the next day.

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

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent.
2. Step 2: Stir in the minced garlic and turmeric, cooking for 1-2 minutes until fragrant.
3. Step 3: 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. Step 4: Add the Persian noodles (or linguine) to the pot and cook for an additional 10 minutes or until the noodles are tender.
5. Step 5: Add the chopped spinach, cilantro, parsley, and dill. Stir well and cook for another 5-7 minutes until the greens have wilted.
6. Step 6: Season with salt and pepper to taste.
7. Step 7: Ladle the soup into bowls and top each with a dollop of sour cream or yogurt and a sprinkle of fried onions.

Tips & Variations

• For a vegan version, omit the sour cream or yogurt or use a plant-based alternative.
• If using dried beans, soak them overnight and extend the simmering time to ensure they soften properly.
• This soup tastes even better the next day as the flavors continue to meld.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. You may need to add a splash of water or broth when reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute Persian noodles with linguine, spaghetti broken into pieces, or other small pasta shapes that cook quickly.

What can I do if I don’t have all the fresh herbs?

If you don’t have all the fresh herbs, try using a combination of what you have or substitute with dried herbs, adding them earlier in the cooking process for better flavor.

Persian Lentil and Herb Noodle Soup Recipe

Print Recipe

★★★★★

4.9 from 143 reviews

A hearty and flavorful Persian-inspired lentil and bean soup featuring a medley of lentils, chickpeas, and beans simmered with turmeric, garlic, and fresh herbs. This comforting stovetop soup is perfect for a nourishing meal and is topped with creamy yogurt and crispy fried onions for added texture.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Persian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

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

Legumes and Pasta

• 1 cup lentils, rinsed
• 1 cup chickpeas, cooked
• 1 cup navy beans, cooked
• 1 cup kidney beans, cooked
• ½ pound Persian noodles or linguine

Greens and Herbs

• 3 cups spinach, chopped
• 1 cup cilantro, chopped
• 1 cup parsley, chopped
• 1 cup dill, chopped

Seasoning and Garnishes

• Salt and pepper to taste
• Sour cream or yogurt, for serving
• Fried onions, for garnish

Instructions

1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, allowing the flavors to develop.
2. Add Garlic and Turmeric: Stir in minced garlic and turmeric, cooking for 1-2 minutes until fragrant to infuse the oil with warm spices.
3. Simmer the Beans and Lentils: Pour in the vegetable broth, then add the rinsed lentils, cooked chickpeas, navy beans, and kidney beans. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes to soften and blend flavors.
4. Cook the Noodles: Add the Persian noodles or linguine to the pot and cook for an additional 10 minutes or until the pasta is tender but not mushy.
5. Add Fresh Herbs and Greens: Stir in the chopped spinach, cilantro, parsley, and dill. Cook for another 5-7 minutes until the greens have wilted and integrated into the soup.
6. Season the Soup: Taste and season with salt and pepper to your preference to bring out the flavors.
7. Serve with Toppings: Ladle the soup into bowls and top each serving with a dollop of sour cream or yogurt and a generous sprinkle of fried onions for extra creaminess and crunch.

Notes

• To make this soup vegan, skip the yogurt topping or use a plant-based alternative.
• If using dried beans instead of canned, soak them overnight and increase simmering time accordingly.
• This soup tastes even better the next day as flavors continue to meld.

Keywords: Persian lentil soup, vegetarian bean soup, healthy lentil recipe, herb soup, stovetop soup, comforting dinner, nutritious meal