dinner · vegetarian
Ash-e reshteh (Persian herb and noodle soup)
A thick Nowruz soup of beans, lentils, noodles and mountains of greens, topped with kashk, fried mint oil, crispy onions and garlic.
- Time
- 120min
- Steps
- 4
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook half the fried onions, the garlic and turmeric, then add the lentils and stock and simmer 25 minutes.
-
2
Add the beans and greens and simmer 30 minutes.
-
3
Add the noodles and cook until tender and the soup is thick. Season.
-
4
Top with kashk, mint oil, crispy onions and garlic.
