Ash Reshteh — Herb and Noodle Soup with carrots

Name: Ash Reshteh — Herb and Noodle Soup with carrots
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Cuisine: persian
Ingredients: 25 ml olive oil; 150 g onion; 8 g garlic; 2 g ground turmeric; 4 g salt; 1 g black pepper; 1400 ml water; 100 g dried brown lentils; 220 g fully cooked chickpeas; 200 g fully cooked white beans; 100 g halal-certified dried wheat noodles; 60 g fresh parsley; 60 g fresh coriander; 60 g fresh spinach; 120 g carrots

Ash Reshteh — Herb and Noodle Soup with carrots. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Joon: Persian Cooking Made Simple,…

25 ml olive oil
150 g onion
8 g garlic
2 g ground turmeric
4 g salt
1 g black pepper
1400 ml water
100 g dried brown lentils
220 g fully cooked chickpeas
200 g fully cooked white beans
100 g halal-certified dried wheat noodles
60 g fresh parsley
60 g fresh coriander
60 g fresh spinach
120 g carrots

Peel and cut the carrots into 1 cm pieces. Finely chop onion and garlic; Rinse lentils and chop parsley, coriander and spinach.
Soften onion in oil for 6 minutes; add garlic and turmeric for 30 seconds. Add water, dried pulses or grains and main vegetables. Bring to a boil, cover and simmer for 30–35 minutes until pulses and grains are tender.
Add fully cooked beans, fresh herbs and variation vegetables; simmer 12–15 minutes until vegetables are tender. Add noodles during the final 10 minutes.
Stir in salt and pepper; thin with a little hot water if required. Divide into four bowls and serve. Cool leftovers in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: MRG90 — Wikimedia Commons, CC BY-SA 4.0. Source: https://commons.wikimedia.org/wiki/File:Ash_reshteh.jpg Licence: https://creativecommons.org/licenses/by-sa/4.0 Resized and converted to JPEG; no crop. Herb noodle soup illustration; pictured toppings and dairy may differ or be absent from this formula.