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Persian Noodle Soup Recipe

Nourishing Persian Noodle Soup Recipe for Cozy Nights

Enjoy a heartwarming bowl of Persian Noodle Soup, a nourishing meatless meal filled with legumes, greens, and noodles that brings comfort to chilly nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Persian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Base cooking fat for sautéing; can substitute with vegetable oil.
  • 1 large Onion Diced; provides sweetness and depth of flavor; use shallots for a milder taste.
  • 4 cloves Garlic Minced; adds pungency and aroma; shallots or garlic powder can be used in a pinch.
  • 1 teaspoon Turmeric Adds color and earthy flavor; ginger can be an alternative for a different spice profile.
For the Soup
  • 6 cups Vegetable Broth Liquid base that enriches the soup; can use homemade broth or water for a lighter option.
  • 1 cup Lentils Rinsed; adds protein and thickens the soup; substitute with split peas if necessary.
  • 1 cup Chickpeas Cooked; increases protein content and adds texture; canned beans work well for convenience.
  • 1 cup Navy Beans Cooked; contributes creaminess; Great Northern beans are a suitable substitute.
  • 1 cup Kidney Beans Cooked; adds bulk and flavor; use pinto beans for a mild alternative.
  • 0.5 pound Persian Noodles or Linguine Provides texture; gluten-free pasta can be used for a GF version.
For the Greens
  • 3 cups Spinach Chopped; adds color and nutrition; kale or Swiss chard can be used instead.
  • 1 cup Cilantro Chopped; fresh herb for flavor; replace with parsley for a milder taste.
  • 1 cup Parsley Chopped; brightens the soup; can substitute with basil.
  • 1 cup Dill Chopped; adds a unique flavor profile; tarragon can replace it as well.
Seasoning and Toppings
  • Salt and Pepper To taste; adjust based on broth saltiness.
  • Sour Cream or Yogurt For topping; adds creaminess; use a plant-based alternative for a vegan version.
  • Fried Onions For garnish; adds crunch and flavor; can use crispy shallots as a substitute.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add 1 large diced onion and sauté for about 5-7 minutes until translucent and softened.
  2. Stir in 4 minced garlic cloves and 1 teaspoon of turmeric, cooking for another 1-2 minutes.
  3. Pour in 6 cups of vegetable broth, then add 1 cup of rinsed lentils, 1 cup of cooked chickpeas, 1 cup of cooked navy beans, and 1 cup of cooked kidney beans. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 20 minutes.
  4. After the broth has simmered, add ½ pound of Persian noodles or linguine to the pot. Cook for an additional 10 minutes, stirring occasionally.
  5. Introduce 3 cups of chopped spinach, along with 1 cup each of chopped cilantro, parsley, and dill. Stir them in and cook for another 5-7 minutes until they are wilted.
  6. Taste your soup and adjust with salt and pepper as needed. Ladle the warm Persian Noodle Soup into bowls and top each serving with a dollop of sour cream or yogurt, and add crispy fried onions for garnish.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 18gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 1800IUVitamin C: 30mgCalcium: 80mgIron: 4mg

Notes

This soup gets better with time! Make it a day ahead for the flavors to meld beautifully. Store cooled soup in an airtight container for up to 5 days or freeze without noodles and greens for up to 3 months.

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