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Bowl of Persian noodle soup with herbs and noodles garnished on top.

Persian Noodle Soup

A comforting and hearty Persian noodle soup with earthy lentils, vibrant herbs, and slurpable noodles that is perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Persian
Calories: 300
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon turmeric
  • 6 cups vegetable broth
Beans and Noodles
  • 1 cup lentils, rinsed
  • 1 cup chickpeas, cooked
  • 1 cup navy beans, cooked
  • 1 cup kidney beans, cooked
  • ½ pound Persian noodles or linguine
Herbs and Seasoning
  • 3 cups spinach, chopped
  • 1 cup cilantro, chopped
  • 1 cup parsley, chopped
  • 1 cup dill, chopped
  • to taste Salt and pepper
Garnishes
  • to taste Sour cream or yogurt
  • to taste Fried onions

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent (about 5 minutes).
  2. Stir in minced garlic and turmeric, cooking for 1-2 minutes until fragrant.
  3. Pour in the vegetable broth, then add lentils, chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
Cooking
  1. Add the Persian noodles (or linguine) to the pot and cook for an additional 10 minutes or until noodles are tender.
  2. Add chopped spinach, cilantro, parsley, and dill. Stir well, then cook for another 5-7 minutes until the greens have wilted.
  3. Season with salt and pepper to taste.
Serving
  1. Ladle soup into bowls and top with a dollop of sour cream or yogurt and a sprinkle of fried onions.

Notes

If you prefer a vegan option, skip the sour cream and use a plant-based yogurt. Make sure not to overcook the noodles to avoid mushiness.