Ash Reshteh Soup

By Cooking With Ayeh

Ingredients

Instructions

1. Saute the diced onion in 1 tablespoon of olive oil over low heat until lightly golden.
2. Add the diced garlic, turmeric, dried mint and the second tablespoon of olive oil. Saute for 3-5 minutes until fragrant.
3. Add the vegetable broth and 4 cups of water, season well with salt and pepper, and bring to a boil over medium heat.
4. If using soaked dried chickpeas and kidney beans, add them now. Simmer slowly for 30 minutes with the lid on.
5. Reduce to low heat, add the dried lentils and simmer for 15 minutes with the lid on.
6. Meanwhile, discard any coarse stems, finely chop the remaining stems of the parsley, cilantro, green onions and spinach, and roughly chop all the leaves.
7. Add all the fresh herbs and spinach to the pot and simmer for 30-40 minutes, lid on, until the greens are cooked through and wilted. If using canned chickpeas and kidney beans, add them now.
8. Break the noodles into 3 even pieces and add them to the broth, cooking per the package directions until fully cooked but not al dente. If the broth is too thick, add 1-2 cups of water. Taste and season the broth and legumes.
9. Stir in the kashk, sour cream or Greek yogurt until creamy, add a good squeeze of lemon juice, and cook a few more minutes. Serve topped as desired with crispy fried onions, fried dried mint oil and a dollop of kashk, sour cream or yogurt.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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