Persian Noodle Soup is a traditional dish that offers a harmonious blend of aromatic spices, hearty legumes, and perfectly cooked noodles, providing a comforting meal rich in flavor and nutrition.
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 5-7 minutes.
2. Toss in the minced garlic and turmeric, and cook for an additional 1-2 minutes, until the fragrance is released.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Once boiling, add the lentils, chickpeas, navy beans, and kidney beans. Reduce the heat and simmer for 20-25 minutes, or until the lentils are tender.
5. Break the Persian noodles or linguine in half and stir them into the simmering soup. Cook for an additional 8-10 minutes, or until the noodles are al dente.
6. Gently fold in the chopped spinach, cilantro, parsley, and dill. Allow the herbs to wilt for 2-3 minutes.
7. Season the soup with salt and pepper to taste.
8. Serve the hot Persian Noodle Soup in bowls, topped with a dollop of sour cream or yogurt and a sprinkle of fried onions for a delightful crunch.
This soup is naturally vegetarian and can be made vegan by omitting the sour cream or yogurt. Feel free to substitute different types of beans or noodles as per your preference.
Keywords: Persian Noodle Soup, vegetarian soup, healthy soup
Find it online: https://www.basterecipes.com/persian-noodle-soup/