Ash-e Reshteh (Persian Legume Soup)

This complex, flavorful soup is a Persian new year tradition. With beans, lots of herbs, pasta, and yogurt, it's a rich vegetarian meal in itself.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 475 Calories

Ingredients

• 1 tablespoon all-purpose flour
• ½ cup dry lentils
• ½ pound linguine pasta
• 2 teaspoons ground turmeric
• 1 cup Greek yogurt
• 2 tablespoons olive oil, divided, or as needed
• 1 large red onion, thinly sliced
• 6 cups vegetable stock
• salt and fresh ground pepper to taste
• 1 tablespoon dried mint
• 1 pound fresh spinach, chopped
• ⅓ cup dry chickpeas (garbanzo beans)
• ⅓ cup dry kidney beans
• 2 large yellow onions, thinly sliced
• 6 cloves garlic, or to taste, minced
• 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)

Recipe Instructions

Step 1

Place the chickpeas and kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.

Step 2

Heat 1 tablespoon olive oil in a skillet over medium heat; stir in red onion. Cook and stir until onion has turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.

Step 3

Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.

Step 4

Stir parsley, cilantro, mint, scallions, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.

Step 5

Stir 1/2 of the spinach to the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.

Step 6

Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.

Step 7

Serve soup with yogurt and fried red onions.