Persian · Lunch, Dinner
Ash-e reshteh
A hearty Persian noodle soup with lentils, beans, spinach and a swirl of yogurt.
- Calories
- 520 kcal
- Protein
- 27 g
- Carbs
- 76 g
- Fat
- 12 g
- Prep
- 15 min
- Cook
- 30 min
Per serving, for one person.
Contains: dairy, gluten, egg.
Ingredients
- 40 g Green lentils
- 25 g Dried kidney beans (rajma)
- 100 g Spinach
- 30 g Spring onions
- 40 g Egg noodles
- 40 g Plain yogurt (curd)
- ½ tbsp Olive oil
- ¼ tsp Turmeric
- 2 g Mint
- ¼ tsp Salt
Method
- Simmer the lentils and kidney beans in 700ml water with the turmeric for 20 minutes until tender.
- Warm the oil and cook the spring onion for 4 minutes, then stir into the soup along with the chopped spinach.
- Add the noodles and simmer for 8-10 minutes until tender.
- Season with salt and serve with a swirl of yogurt and a scatter of dried mint.
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