Persian Noodle Soup
18 ingredients · 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
Method
The step-by-step method for this recipe is part of Foodle Pro — along with 3498 other recipes, offline access, and a library you share with your family.
Watch the original: “Persian Noodle Soup” by Pick Up Limes. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.
