Persian New Year Noodle Soup Recipe

Name: Persian New Year Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup dried chickpeas; 1/4 cup dried navy beans; 1/4 cup dried red kidney beans; ¼ cups cold water; 3 large onions, peeled and thinly sliced; 5 cloves garlic, peeled and crushed; 3 tablespoons vegetable oil; 2 teaspoons salt; 1/2 teaspoon freshly ground pepper; 1 teaspoon turmeric; 1/2 cup lentils; 2 cups beef broth; 1/2 cup coarsely chopped chives or scallions; 1/2 cup chopped fresh dill; 1 cup coarsely chopped parsley; 6 cups fresh spinach, washed and chopped, or 3 cups frozen spinach, chopped; 1 fresh beet, peeled and diced in 1/2-inch pieces; 1/2 pound Persian noodles, available in Middle Eastern specialty food stores, or linguine, broken in half; 2 tablespoons wine vinegar or to taste; 1 onion, peeled and thinly sliced; 6 cloves garlic, peeled and crushed; 2 tablespoons vegetable oil; 1 teaspoon turmeric; 1/4 teaspoon salt; 1/2 cup fresh mint, chopped

Servings: persons

1/4 cup dried chickpeas
1/4 cup dried navy beans
1/4 cup dried red kidney beans
¼ cups cold water
3 large onions, peeled and thinly sliced
5 cloves garlic, peeled and crushed
3 tablespoons vegetable oil
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 teaspoon turmeric
1/2 cup lentils
2 cups beef broth
1/2 cup coarsely chopped chives or scallions
1/2 cup chopped fresh dill
1 cup coarsely chopped parsley
6 cups fresh spinach, washed and chopped, or 3 cups frozen spinach, chopped
1 fresh beet, peeled and diced in 1/2-inch pieces
1/2 pound Persian noodles, available in Middle Eastern specialty food stores, or linguine, broken in half
2 tablespoons wine vinegar or to taste
1 onion, peeled and thinly sliced
6 cloves garlic, peeled and crushed
2 tablespoons vegetable oil
1 teaspoon turmeric
1/4 teaspoon salt
1/2 cup fresh mint, chopped

1
Soak chickpeas, navy beans and kidney beans in 2 cups of water for 2 hours.
2
Drain.
3
In a large pot, brown the onions and garlic in the oil over medium heat.
4
Add the salt, pepper, and turmeric, and saute for 1 minute more.
5
Add the soaked beans and saute for 3 minutes, coating the beans with the oil and spices.
6
Add the remaining 12 cups of water, and bring to a boil, skimming off the foam as it forms.
7
Reduce heat, cover and simmer for 45 minutes.
8
Add lentils and beef broth, and simmer 50 minutes more.
9
Add chopped chives or scallions, dill, parsley, spinach and the beet.
10
Continue cooking, stirring occasionally, for 1 hour, or until beans are tender.
11
Correct seasonings, and add more water if soup is too thick.
12
Add noodles, and cook for 10 minutes, stirring occasionally.
13
Stir in the vinegar, and mix well.
14
To prepare the mint garnish, brown the onions and the garlic in the oil in a small skillet.
15
Remove from heat; add turmeric, salt and mint, and mix well.
16
Ladle soup into the bowls, and top with the mint garnish.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1/4 cup dried chickpeas, 1/4 cup dried navy beans, 1/4 cup dried red kidney beans, ¼ cups cold water, and more.

Yes, Persian New Year Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Persian New Year Noodle Soup

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