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Vegetarian, Maghreb and Middle East

Ash reshteh (Persian herb and noodle soup)

Ash reshteh is a thick Persian soup made with lentils, chickpeas, kidney beans, spinach and flat noodles, flavored with a generous amount of fresh herbs. For 4 people, it takes 1 hour 30 minutes and medium skill, at about €1.90 per serving. The key is the sheer quantity of herbs and adding the noodles only at the very end of cooking.

A Persian ash reshteh, a thick soup with herbs, legumes and noodles, topped with kashk and fried onions.

Ash reshteh (Persian herb and noodle soup)
Total time
1 h 30
Difficulty
Medium
Cost per person
€1.90
Calories per person
800 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Ash reshteh is a soup with real body, thickened by lentils that break down as they cook and by flat noodles that release their starch. Fresh herbs, parsley and cilantro in large amounts, give it a deep green color and a flavor that's nothing like a regular broth. A swirl of yogurt on top and crisp fried onions bring the contrast that makes this dish so appealing.

This is a Sunday soup or a winter evening dish, perfect when you want something warming without relying on meat since it's entirely vegetarian. It takes a bit of organization, mostly time to chop the herbs and brown the onions, but nothing technical. Mon Chou suggests it for the days you want something different from your usual pasta or casserole.

The ingredients

4 people

Pantry

  • Canned chickpeasoften in the pantry 1 can
  • Canned kidney beansoften in the pantry 1 can
  • Green lentilsoften in the pantry 100 g
  • Flat noodlesoften in the pantry 150 g
  • Dried mintoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh spinach 300 g
  • Parsley 2 bunch
  • Cilantro 1 bunch
  • Onion 3

Dairy

  • Greek yogurt 200 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cook the lentils in 1.5 liters of water with the turmeric. 20 min

    They thicken the soup as they break down.

  2. Add the chickpeas, kidney beans and chopped herbs. 20 min

    The herbs should be very generous in amount.

  3. Add the spinach, then the noodles, and let it cook. 15 min

    Stir often so the noodles don't stick.

  4. Fry the sliced onions until nicely golden. 15 min

    Keep half the onions for topping.

  5. Serve the soup with yogurt (or kashk), fried onions and dried mint warmed in oil.

    Drizzle the yogurt in a zigzag pattern.

Our tips to get it right

  • Chop the herbs by hand rather than in a food processor, they keep a better texture and release less water.
  • Taste for salt only at the end of cooking, since the canned chickpeas and beans already add some.
  • If the soup thickens too much once cooled, loosen it with a splash of hot water when reheating.

The variations

  • Swap the flat noodles for broken tagliatelle if you can't find the traditional shape.
  • For a quicker version, use frozen chopped spinach instead of fresh.
  • Add a squeeze of lemon juice to each bowl for a bright note that lifts the herbs.

What to serve it with

  • Warm flatbread for dipping
  • Black tea after the meal
  • Lemon wedges to squeeze

Storage

Ash reshteh keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well without the yogurt or fried onions, which you should add only when serving. Reheat gently over low heat, adding a little water if it has thickened too much.

Questions about this dish

Can you use yogurt instead of kashk?

Yes, kashk is the traditional ingredient, a fermented dairy product found in Persian grocery stores. Greek yogurt gives a close result and is much easier to find.

Do you really need that much fresh herbs?

Yes, herbs are the main ingredient in this soup, not just a garnish. Cutting back on them changes the flavor and color of the dish completely.

Can you make ash reshteh ahead of time?

Prepare the base up through the spinach step in advance, then add the noodles only right before serving. They lose their texture if they sit too long in the hot soup.

Can you use canned lentils instead of dried?

Dried green lentils are better since they release starch as they cook and naturally thicken the soup. Canned lentils would give a thinner, more watery result.

How long does it take to make a thick ash reshteh?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a thick ash reshteh?

About 800 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a thick ash reshteh cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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