Persian Lentil and Herb Noodle Soup Recipe
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.
- 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
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
- 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.
- Add Garlic and Turmeric: Stir in minced garlic and turmeric, cooking for 1-2 minutes until fragrant to infuse the oil with warm spices.
- 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.
- 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.
- 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.
- Season the Soup: Taste and season with salt and pepper to your preference to bring out the flavors.
- 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
