Comforting Persian Noodle Soup to Warm Your Soul

Experience the warmth of Persian Noodle Soup, a hearty plant-based dish rich in flavor and nourishment.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 cups

Course: Dinner

Cuisine: Persian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Can substitute avocado oil for a neutral flavor.
1 large Onion, diced Can substitute with shallots for a milder taste.
4 cloves Garlic, minced Use garlic powder (1 teaspoon) if fresh is unavailable.
1 teaspoon Turmeric Adjust to taste for intensity.
6 cups Vegetable Broth Use low-sodium to control salt content.

For the Heartiness

1 cup Lentils, rinsed Any small lentils like red or green work well.
1 cup Chickpeas, cooked Canned are convenient; soaked and cooked if dried.
1 cup Navy Beans, cooked Substitute with great northern beans if needed.
1 cup Kidney Beans, cooked Can replace with black beans for different flavor.

For the Noodles and Greens

0.5 pound Persian Noodles or Linguine Substitute with any thin pasta if unavailable.
3 cups Spinach, chopped Frozen spinach can be used without cutting.

For the Fresh Herbs

1 cup Cilantro, chopped Parsley can be used instead.
1 cup Parsley, chopped Omit if not available but recommended for flavor.
1 cup Dill, chopped Can be substituted with fresh thyme if needed.

To Finish

Salt and Pepper Essential for seasoning to taste.
Sour Cream or Yogurt, for serving Substitute with plant-based yogurt for vegan options.
Fried Onions, for garnish Replace with toasted nuts or seeds for different texture.

Equipment

large pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one diced onion and sauté for 5–7 minutes until translucent and softened.
Incorporate 4 minced garlic cloves and 1 teaspoon of turmeric into the pot, cooking for 1–2 minutes.
Pour in 6 cups of vegetable broth and bring to a boil. Stir in 1 cup each of rinsed lentils, cooked chickpeas, cooked navy beans, and cooked kidney beans. Reduce heat to a simmer and cook for 20 minutes.
Introduce ½ pound of Persian noodles into the simmering pot and cook for an additional 10 minutes until al dente.
Mix in 3 cups of chopped spinach, along with 1 cup each of chopped cilantro, parsley, and dill. Stir well and let cook for 5–7 minutes.
Season the soup with salt and pepper to taste, ladle into bowls, and top with sour cream or plant-based yogurt and crispy fried onions.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 50gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 700mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

For best texture, freeze soup before adding noodles and herbs. Add a splash of broth or water when reheating if thickened.

Tried this recipe?

Let us know how it was!