SAEDNEWS: Lentil and noodle soup is a comforting and hearty dish, perfect for warming up on a chilly day. This traditional Persian soup combines nutritious lentils, fresh herbs, and delicate noodles in a flavorful, aromatic broth.
Lentil and noodle soup, known as Ash-e Adas va Reshteh, is one of the delicious and traditional dishes of Iran. Its origins trace back to Kurdistan province, and it is prepared with different ingredients across various cities in the region. To learn the complete step-by-step recipe, keep reading with Saed News.
Fresh herbs (for Ash): Parsley, coriander, and leek – 100 to 150 g
Lentils – 1½ cups
Ash noodles (Reshteh) – as needed
Large onion – 1
Tomato paste – 1–2 tablespoons
Cumin powder – ¼ teaspoon
Black and red pepper – to taste
Dried mint – 2 tablespoons
Salt and turmeric – to taste
Large garlic cloves – 3
Prepare the base: Chop the onion and sauté it until golden. Add the chopped garlic and continue to fry for a few minutes.
Add tomato paste and spices: Stir in the tomato paste, cumin, turmeric, salt, and pepper, and sauté briefly.
Cook the lentils: Add the pre-soaked lentils, stir for a minute, then pour in water until it reaches about half the pot. Allow the lentils to cook until tender.
Add herbs: Mix in the chopped herbs and let them cook until soft.
Add the noodles: Stir in the Ash noodles and let the soup cook, occasionally stirring. If the soup gets too thick, add a little boiling water—but don’t overdo it. The soup should be neither too thick nor too watery.
Finish with fried mint: Quickly fry the dried mint for a few seconds and sprinkle it over the soup.
Enjoy your traditional Iranian lentil and noodle soup!
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