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–+ servings
Persian Noodle Soup

Delicious Persian Noodle Soup for Ultimate Comfort and Nourishment

Experience the warmth of Persian Noodle Soup, a nourishing plant-based meal packed with flavors and nutrients.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soups
Cuisine: Persian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
  • 1 medium Onion Chopped; can use shallots or leeks
  • 4 cloves Garlic Minced; fresh is best
  • 1 teaspoon Turmeric
  • 8 cups Vegetable Broth Opt for low-sodium if desired
For the Protein and Texture
  • 1 cup Lentils Rinsed; green or brown work best
  • 1 can Chickpeas Drained
  • 1 cup Navy Beans Can substitute with any white beans
  • 1 cup Kidney Beans Can swap with pinto beans
  • 8 ounces Persian Noodles or Linguine Use linguine if Persian noodles aren't available
For the Greens and Herbs
  • 4 cups Fresh Spinach Can substitute with kale or Swiss chard
  • ½ cup Chopped Cilantro Can use fresh parsley as alternative
  • ½ cup Parsley Can substitute with dill
  • 2 tablespoons Dill Optional
For Seasoning and Topping
  • to taste Salt Adjust according to broth
  • to taste Pepper
  • ½ cup Sour Cream or Yogurt Can use plant-based yogurt
  • optional Fried Onions For garnish and crunch

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Warm 2 tablespoons of olive oil over medium heat in a large pot until shimmering. Add 1 chopped onion and sauté for about 5-7 minutes until soft and golden brown.
  2. Stir in 4 minced garlic cloves and 1 teaspoon of turmeric into the sautéed onions, cooking for another 1-2 minutes.
  3. Pour in 8 cups of vegetable broth followed by 1 cup of rinsed lentils, 1 can of drained chickpeas, 1 cup of navy beans, and 1 cup of kidney beans. Bring to a boil, then reduce to simmer for 20 minutes.
  4. Add 8 ounces of Persian noodles or linguine to the pot and stir gently. Cook for an additional 10 minutes.
  5. Stir in 4 cups of fresh spinach, ½ cup of chopped cilantro, ½ cup of parsley, and 2 tablespoons of dill. Cook for another 5-7 minutes on low heat.
  6. Season the soup with salt and pepper to taste, starting with 1 teaspoon of salt and adjusting as necessary.
  7. Ladle the hot soup into bowls and top with a dollop of sour cream or yogurt, and crispy fried onions.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 3gVitamin A: 2800IUVitamin C: 20mgCalcium: 60mgIron: 3.5mg

Notes

Use fresh ingredients for best flavor and control soup consistency by adding more broth if it's too thick.

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