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Soak the dried chickpeas overnight (at least 8 hours). Soak the dried lentils for at least 2 hours. Drain both before use.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 8-10 minutes.

Add the minced garlic, turmeric powder, and dried mint to the pot. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Pour in the vegetable broth and water. Add the drained chickpeas and lentils. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until the chickpeas and lentils are tender.

While the legumes are simmering, prepare your fresh herbs: finely chop the parsley, cilantro, green onions, and spinach.

After the legumes are tender, add the chopped fresh herbs and the rinsed and drained canned kidney beans to the pot. Stir well. Continue to simmer, covered, for another 15 minutes to allow the flavors to meld.

Break the reshteh noodles (or thin spaghetti) into 2-inch pieces and add them to the simmering soup. Cook for 8-10 minutes, or according to package directions, until the noodles are al dente. Stir occasionally to prevent sticking.

Stir in the fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed.

Ladle the hot Ash e Reshteh into bowls. Drizzle a spoonful of kashk (or sour cream/yogurt) over each serving. Garnish with crispy fried onions and a sprinkle of dried mint, if desired. Serve immediately.

Soak the dried chickpeas overnight (at least 8 hours). Soak the dried lentils for at least 2 hours. Drain both before use.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 8-10 minutes.

Add the minced garlic, turmeric powder, and dried mint to the pot. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Pour in the vegetable broth and water. Add the drained chickpeas and lentils. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until the chickpeas and lentils are tender.

While the legumes are simmering, prepare your fresh herbs: finely chop the parsley, cilantro, green onions, and spinach.

After the legumes are tender, add the chopped fresh herbs and the rinsed and drained canned kidney beans to the pot. Stir well. Continue to simmer, covered, for another 15 minutes to allow the flavors to meld.

Break the reshteh noodles (or thin spaghetti) into 2-inch pieces and add them to the simmering soup. Cook for 8-10 minutes, or according to package directions, until the noodles are al dente. Stir occasionally to prevent sticking.

Stir in the fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed.

Ladle the hot Ash e Reshteh into bowls. Drizzle a spoonful of kashk (or sour cream/yogurt) over each serving. Garnish with crispy fried onions and a sprinkle of dried mint, if desired. Serve immediately.