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Ash Reshteh: Persian Herb, Bean and Noodle Soup

By the Healthy Plate team

Ash Reshteh

Ash reshteh is a hearty Persian winter soup: chickpeas, beans and lentils with lots of herbs and thin noodles, topped with kashk (dried whey) and fried mint.

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What's in it

  • Three kinds of legumes
  • Plenty of fresh herbs
  • A filling vegetarian meal

Ash Reshteh

20 minPrep
45 minCook
6Servings
310kcal

Ingredients

  • 1 can chickpeas and 1 can kidney beans
  • ½ cup lentils
  • 2 bunches spinach, parsley and coriander
  • 100 g thin noodles (reshteh or wholewheat spaghetti)
  • 1 onion, sliced
  • 1 tsp turmeric
  • ½ cup kashk or yogurt
  • Dried mint and 1 tbsp oil

Method

  1. Simmer lentils in 8 cups water with turmeric for 20 minutes.
  2. Add chickpeas, beans and herbs for 15 minutes.
  3. Add noodles for 10 minutes until tender.
  4. Fry onion and mint in a spoon of oil; top the soup with it and the kashk.
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Tip

No kashk? Greek yogurt with a pinch of salt gives the same tang.

What is kashk?

Kashk is fermented, dried whey — tangy and salty. It's sold liquid or dried in Persian shops; Greek yogurt is a close swap.

Frequently asked questions

Is it vegetarian?

Yes — legumes, herbs and noodles.

How long does it keep?

3 days in the fridge; it thickens, so add water when reheating.

Can I use spaghetti?

Yes — broken wholewheat spaghetti instead of reshteh.

⚠️ For general education only. If you have a health condition or allergy, consult your doctor.