Ash-e Reshteh (Noodle Soup) - Egg-Free Version
A thick and hearty Persian noodle soup with beans, herbs, and kashk (whey).
Ingredients
- about 225 g Reshteh Noodles (Persian Noodles)
- 1 cup Kidney Beans
- 1 cup Chickpeas
- 0.5 cup Green Lentils
- 2 cups Spinach
- 1 cup Parsley
- 1 cup Cilantro
- 0.5 cup Mint
- 2 large Onion
- 4 cloves Garlic
- 8 cups Vegetable Broth
- 2 tablespoons Dried Mint
- 3 tablespoons Vegetable Oil
- 1.5 teaspoons Salt
- 0.75 teaspoon Black Pepper
- 0.5 cup Vegan Kashk
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak the beans and chickpeas overnight.
- 2Cook the beans, chickpeas, and lentils in separate pots until tender.
- 3Sauté finely chopped onion and minced garlic in vegetable oil until golden brown.
- 4Add spinach, parsley, cilantro, and fresh mint to the pot and cook until wilted.
- 5Add the cooked beans, chickpeas, and lentils to the pot.
- 6Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 1 hour.
- 7Add reshteh noodles and cook for 15-20 minutes or until noodles are tender.
- 8Stir in dried mint, salt, and pepper. Adjust seasoning as needed.
- 9Serve hot, topped with vegan kashk and fried onions.
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