Ash-e Reshteh (Persian Legume Soup)

May 14, 2023May 14, 20230 2
Hearty and delicious Ash-e Reshteh (Persian Legume Soup) recipe for a comforting meal
in Soup

Prep

30 min

Cook

90 min

Ready In

2 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/3 cup dry chickpeas ( garbanzo beans )
1/3 cup dry kidney beans
2 tablespoons olive oil , divided , or as needed
1 large red onion , thinly sliced
1 tablespoon dried mint
2 large yellow onions , thinly sliced
6 cloves garlic , or to taste , minced
2 teaspoons ground turmeric
6 cups vegetable stock
3 cups packed chopped fresh parsley
2 cups packed chopped fresh cilantro
2 cups packed chopped fresh mint
3 bunches scallions , chopped ( green parts only )
1/2 cup dry lentils
1/2 pound linguine pasta
1 pound fresh spinach , chopped
1 tablespoon all-purpose flour
salt and fresh ground pepper to taste
1 cup Greek yogurt

Nutrision Information

Servings Per Recipe
6-8
Calories
350
Sugar
7g
Fat
11g
Ash-e Reshteh is a traditional Persian soup that has been enjoyed for centuries. It is a hearty soup that is perfect for cold winter days. The combination of chickpeas, kidney beans, and lentils makes it a filling and nutritious meal option. This soup is typically served with a dollop of Greek yogurt, which adds a creamy and tangy contrast to the rich and earthy flavors of the soup. The addition of spinach and fresh herbs elevates this classic dish to a new level, making it a comforting and satisfying meal for any occasion.

Instructions

1.In a large bowl, soak chickpeas and kidney beans in water overnight.
2.Heat 1 tablespoon olive oil in a large pot over medium heat. Add sliced red onions and cook until caramelized, stirring occasionally. Remove from pot and set aside.
3.Heat 1 tablespoon olive oil in the same pot over medium heat. Add dried mint, sliced yellow onions, and minced garlic. Cook until onions are translucent, about 5 minutes. Add ground turmeric and cook for another 2 minutes.
4.Drain the soaked chickpeas and kidney beans and add them to the pot along with vegetable stock. Bring to a boil, reduce heat, and let simmer for 30 minutes.
5.Add parsley, cilantro, mint, scallions, and lentils to the pot. Simmer for another 30 minutes.
6.Cook linguine according to package directions. Drain and set aside.
7.Add chopped spinach and cooked linguine to the pot. Simmer for an additional 10 minutes.
8.Mix Greek yogurt and all-purpose flour together in a small bowl. Add to the pot and stir until combined. Season with salt and pepper to taste.

PROS

This soup is packed with protein and vegetables, making it a healthy and filling meal.
The combination of herbs and spices adds a unique and flavorful twist to a classic soup recipe.

CONS

The lengthy cooking time may be a deterrent for some.
The variety of ingredients may also be difficult to find at some grocery stores.

HEALTH & BENEFITS

Ash-e Reshteh is a nutritious soup that is rich in protein, fiber, and vitamins. Chickpeas and kidney beans are high in protein and fiber, making this soup a great option for vegetarians and vegans. The presence of spinach and herbs provides a healthy dose of vitamins and minerals, making this soup a healthy and filling meal option.

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