Ash Reshteh | FoodieAtlas

Ingredients

1 cup dried chickpeas
1 cup dried kidney beans
1 cup dried lentils
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
6 cups vegetable or beef broth
1/2 cup reshteh or fettuccine (cut into 2-inch pieces)
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon dried mint
1 cup fresh parsley, chopped
1 cup fresh cilantro, chopped
1 cup fresh spinach, chopped
1/2 cup cooked noodles or pasta (optional, for added texture)
1 tablespoon lemon juice (optional)
Salt to taste
For the Garnish:
1/4 cup fried onions
1/4 cup dried mint
1/4 cup sour cream or yogurt (optional)

Instructions

Prepare Beans and Lentils

Soak the chickpeas and kidney beans in water overnight. Drain and rinse.

In a large pot, bring fresh water to a boil and cook the chickpeas and kidney beans for about 1-1.5 hours, or until tender. Add the lentils during the last 30 minutes of cooking. Drain and set aside.

Cook the Base

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until golden brown, about 5 minutes.

Add the minced garlic and cook for another minute.

Add Spices and Broth

Stir in the turmeric, cumin, black pepper, cinnamon, and dried mint. Cook for a minute until fragrant.

Add the cooked chickpeas, kidney beans, lentils, and broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.

Add Greens and Noodles

Stir in the reshteh (or fettuccine) and continue to cook for 10-15 minutes, until the noodles are tender.

Add the fresh parsley, cilantro, spinach, and cooked noodles (if using). Simmer for an additional 5 minutes.

Adjust seasoning with salt and add lemon juice if desired.

Garnish and Serve

Ladle the soup into bowls and garnish with fried onions, dried mint, and a dollop of sour cream or yogurt if desired.