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1/2 cup dry green lentils, picked over
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1/2 cup dry chickpeas, picked over
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1/2 cup dry pinto beans, picked over
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14 cups water, plus more as needed
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1/4 cup extra-virgin olive oil plus 1 tablespoon, divided
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1 pound scallions (about 5 bunches), white and green parts separated, chopped
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5 ounces mature spinach (2-3 bunches), stemmed and finely chopped
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2 cups finely chopped fresh cilantro with soft stems (about 2 bunches)
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2 cups finely chopped fresh parsley leaves (1-2 bunches)
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1/2 teaspoon ground turmeric plus a pinch, divided
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1 teaspoon salt
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1/2 teaspoon ground pepper
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1 medium white onion, chopped
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10 ounces reshteh
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1 cup extra-virgin olive oil
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1 medium white onion, halved and thinly sliced crosswise
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Pinch of ground turmeric
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5 cloves garlic, sliced
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3 tablespoons dried mint
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2 1/2 tablespoons kashk (see Note), labneh or crème fraîche
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1 tablespoon water
Ash eh Reshteh Persian Bean & Pasta Soup
Ash-eh reshteh is a hearty bean and noodle soup that’s packed with fresh herbs. The vegetarian soup is often made for Nowruz, the Persian New Year, but it’s delicious any time.
Nutrition Information
214
Calories
45g
Carbohydrates
30g
Protein
695mg
Potassium
8g
Fiber
2g
Sugar
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