Persian Noodle Soup
18 ingredients · 9 steps · from Pick Up Limes
- lunch
- persian
- vegetarian
- high protein
- vegan
- plant-based
- healthy
Ingredients
- 1/2 cup chickpeas
- 1/2 cup kidney beans
- 1/2 cup mung beans
- 1/2 cup lentils
- 3/4 cup neutral vegetable oil
- 2 medium onions
- 8 cloves garlic
- 1/2 teaspoon salt
- 1 tablespoon dried mint leaves
- 1/2 tablespoon ground turmeric
- small handful fresh parsley
- small handful fresh cilantro
- small handful spinach
- optional green onion
- 100g noodles
- as needed unsweetened soy yogurt
- 2 teaspoons dried fenugreek
- to taste black pepper
Steps
- Soak chickpeas, kidney beans, mung beans, and lentils separately overnight.
- Drain and rinse soaked legumes.
- Cook chickpeas and kidney beans in 2.5L of water until tender.
- Add mung beans and lentils, bring to a boil, reduce simmer for 15 minutes.
- Add chopped onions and garlic, cook until golden.
- Stir in dried mint and turmeric, toast for 20 seconds.
- Return to pot, add noodles and greens, simmer for 7-8 minutes.
- Season with salt, fenugreek, and black pepper.
- Serve with unsweetened soy yogurt and garnish with reserved onion-garlic mixture.
Recipe extracted by Foodle from “High protein anti-inflammatory noodle soup (aush reshteh) 👩🏻🍳” by Pick Up Limes. Quantities follow the video and may be approximate — watch the original for technique.
