Description
A comforting and vibrant Persian Noodle Soup combining vegetables, legumes, and herbs with egg noodles for a satisfying meal.
Ingredients
Scale
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 6 cups vegetable or chicken broth
- 1 cup chickpeas, cooked
- 1 cup lentils, cooked
- 2 cups spinach, chopped
- 1 cup fresh herbs (parsley, cilantro)
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 cups egg noodles
- Lemon wedges for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté until softened, about 5 minutes.
- Stir in the turmeric and cook for another minute, allowing the spices to bloom.
- Add the broth, chickpeas, lentils, spinach, and fresh herbs to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Toss in the egg noodles and continue cooking until tender, about 5-7 minutes. Season with salt and pepper to taste. Serve hot, garnished with lemon wedges.
Notes
For a vegetarian option, use vegetable broth. This soup can be customized with different herbs, vegetables, or noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg