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Persian Noodle Soup Recipe

Comfort in a Bowl: Persian Noodle Soup Recipe You’ll Love

This Persian Noodle Soup recipe is a nourishing and comforting dish, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Persian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Add richness and flavor; substitute with vegetable oil if needed.
  • 1 large Onion, diced Serves as the flavorful foundation of the soup.
  • 4 cloves Garlic, minced Enhances aroma and depth; fresh is preferred.
  • 1 teaspoon Turmeric Provides warmth and vibrant color.
For the Soup
  • 6 cups Vegetable Broth Use low-sodium or homemade broth.
  • 1 cup Lentils, rinsed Adds heartiness and plant-based protein.
  • 1 cup Chickpeas, cooked Contributes protein and texture.
  • 1 cup Navy Beans, cooked Helps to thicken the soup.
  • 1 cup Kidney Beans, cooked Adds depth and richness.
  • ½ pound Persian Noodles or Linguine Offers texture and substance; for gluten-free, try rice noodles.
For Freshness
  • 3 cups Spinach, chopped Brings freshness and vitamins.
  • 1 cup Cilantro, chopped Brightens up the flavor.
  • 1 cup Parsley, chopped Enhances freshness and taste.
  • 1 cup Dill, chopped Adds a unique flavor profile.
For Seasoning and Serving
  • Salt and Pepper To taste.
  • Sour Cream or Yogurt For serving, use plant-based alternative for vegan.
  • Fried Onions For garnish.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 large diced onion and sauté for about 5 minutes until soft and translucent.
  2. Add 4 minced garlic cloves and 1 teaspoon of turmeric, stirring well. Cook for another 1-2 minutes until aromatic.
  3. Pour in 6 cups of vegetable broth, bringing to a gentle boil. Add in 1 cup of rinsed lentils, 1 cup of cooked chickpeas, 1 cup of cooked navy beans, and 1 cup of cooked kidney beans. Simmer for 20 minutes or until legumes are tender.
  4. Stir in ½ pound of Persian noodles or linguine. Cook for an additional 10 minutes or until noodles are done.
  5. Add 3 cups of chopped spinach, 1 cup of chopped cilantro, 1 cup of chopped parsley, and 1 cup of chopped dill. Cook for 5-7 minutes until greens are wilted.
  6. Season with salt and pepper to taste. Serve hot with sour cream or yogurt and fried onions on top.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

This Persian Noodle Soup is easy to prepare, nourishing, and comforting, perfect for chilly evenings.

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