Persian Noodle Soup Recipe

Name: Persian Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons olive oil; 2 bunches scallions, chopped; 3 garlic cloves, minced; 1 teaspoon ground turmeric; 10 cups low sodium vegetable broth or 10 cups chicken stock; ¼ cup dried lentils, picked through and washed; ½ cup fresh flat-leaf parsley, chopped; ½ cup fresh cilantro, chopped; 2 cups packed leafy greens, thick stems removed an coarsely chopped (spinach, kale); salt, to taste; 6 ounces whole wheat spaghettini, broken into quarters; 2 yellow onions, cut in half and thinly sliced; 1 large handful fresh mint leaves, finely chopped; ½ cup canned chick-peas, drained and rinsed; ¼ cup canned kidney beans, drained and rinsed; ½ cup canned navy beans, drained and rinsed; 2 cups plain Greek yogurt, for garnish (optional)

Servings: persons

7 tablespoons olive oil
2 bunches scallions, chopped
3 garlic cloves, minced
1 teaspoon ground turmeric
10 cups low sodium vegetable broth or 10 cups chicken stock
¼ cup dried lentils, picked through and washed
½ cup fresh flat-leaf parsley, chopped
½ cup fresh cilantro, chopped
2 cups packed leafy greens, thick stems removed an coarsely chopped (spinach, kale)
salt, to taste
6 ounces whole wheat spaghettini, broken into quarters
2 yellow onions, cut in half and thinly sliced
1 large handful fresh mint leaves, finely chopped
½ cup canned chick-peas, drained and rinsed
¼ cup canned kidney beans, drained and rinsed
½ cup canned navy beans, drained and rinsed
2 cups plain Greek yogurt, for garnish (optional)

1
Heat a large pot over medium-high heat 4 tablespoons of the olive oil with scallions and garlic.
2
Cook for 3 minutes or until the garlic starts to soften.
3
Add the turmeric.
4
Cook for a minute to blend the flavors.
5
Add the lentils, parsley, cilantro, spinach/kale, and a pinch of salt.
6
Add the stock, bring to a boil then turn the heat down to a simmer.
7
Cook for 20 minutes.
8
Add the spaghettini.
9
Simmer for 10 minutes more.
10
Meanwhile, over medium-high heat, heat the remaining 3 tablespoons of olive oil in a frying pan and fry the onions until golden brown, about 8-10 minutes.
11
Add the mint and cook 1 minute more.
12
Set aside.
13
Add chickpeas, kidney beans and navy beans to the soup and continue to simmer for 10 minutes.
14
Taste for salt.
15
The soup is ready.
16
Serve with a dollop of yogurt and fried onions.
17
Recipe adapted from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia, Ten Speed Press, 2010.

1582

kcal

Calories

Fat

Carbs

211

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 7 tablespoons olive oil, 2 bunches scallions, chopped, 3 garlic cloves, minced, 1 teaspoon ground turmeric, and more.

Yes, Persian 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.

That's it — enjoy your meal!

Persian Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions