Ash reshteh: noodles, beans and herbs in one bowl
Keep a hearty noodle soup balanced by watching the order of additions and the final thickness.
Sort the pantry before cooking
A soup containing several legumes needs a clear preparation plan. Determine which beans are already cooked and which need soaking or separate cooking. Canned beans are convenient, but they do not follow the same timing as dry beans. Gather the noodles and herbs too, because a last-minute substitute can change how much liquid the finished pot needs.
Build thickness in stages
Beans and lentils give the broth body before the noodles arrive. Follow the recipe’s order so a quick-cooking ingredient does not disintegrate while a slower one remains firm. Stir from the bottom periodically to prevent dense ingredients from settling and catching. Add hot liquid as directed if the mixture becomes difficult to stir, rather than letting it reduce unattended.
Related reading: Lemony garlic fava beans: a small bowl with a clear finish.
Remember that noodles keep absorbing
Noodles soften in the hot soup and can continue drawing in liquid while the pot rests. Check the consistency shortly before serving. If making the soup ahead, follow the recipe’s guidance for reheating and adjusting broth. The goal is a generous spoonable bowl, not a tightly packed mass that requires cutting through the noodles with every bite.
Make the garnish easy to share
Set contrasting toppings in small bowls if guests have different preferences. A creamy garnish, crisp onions and herbs contribute different textures, so they need not be blended together before serving. Use wide soup bowls that allow room to stir. For shopping, verify the noodle style and any cultured dairy ingredient specified by the recipe rather than assuming ordinary pasta and yogurt behave identically.
COOK IT AT HOME
Bean, herb and noodle ash reshteh-style soup
This hearty soup combines legumes, greens and noodles in a thick, spoonable broth. Canned beans keep the process practical, while lentils cook directly in the pot. Kashk can vary in salt and handling requirements; this version uses plain yogurt as an accessible topping and keeps the herbs prominent.
- Makes
- 6 servings
- Prep
- 25 minutes
- Cook
- 45 minutes
- Additional time
- None
A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.
Ingredients
- 3 tablespoons olive oil, divided
- 2 large onions, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon turmeric
- ½ cup brown lentils, rinsed
- 6 cups low-sodium vegetable broth
- 1 can chickpeas (15 oz), drained and rinsed
- 1 can kidney beans (15 oz), drained and rinsed
- 4 cups chopped spinach
- 1 cup chopped parsley
- ½ cup chopped cilantro
- 4 oz reshteh noodles or linguine broken into 3-inch lengths
- ¾ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 tablespoon dried mint
- ½ cup plain yogurt
Step-by-step method
- Heat 2 tablespoons oil in a large pot over medium heat. Cook onions 15–18 minutes until golden, stirring often. Remove one-third for topping.
- Add garlic and turmeric to remaining onions and cook 30 seconds. Add lentils and broth. Bring to a simmer and cook 20 minutes until lentils are nearly tender.
- Add chickpeas, kidney beans, spinach, parsley and cilantro. Simmer 8 minutes, stirring so greens wilt evenly.
- Add noodles, salt and pepper. Cook for the noodle package time, usually 8–12 minutes, stirring frequently to prevent sticking. Add hot water if the soup becomes too thick before noodles are tender.
- Warm remaining tablespoon oil in a small skillet over low heat. Add dried mint for 15–20 seconds only, then take off heat before it darkens.
- Divide soup between bowls. Add a spoonful of yogurt, reserved onions and a small drizzle of mint oil to each. Stir yogurt into the individual serving rather than boiling it in the full pot.
Helpful tips & substitutions
- Reshteh noodles vary in saltiness; taste before adding extra salt.
- The soup thickens as it stands. Loosen leftovers with water rather than cooking the noodles longer.
Storage & make-ahead
Refrigerate within 2 hours and use within 3–4 days. Keep yogurt topping separate and reheat soup to 165°F. Freeze without yogurt up to 2 months.
How to serve it
Serve as a main course with lemon wedges and a small fresh salad.
Ingredients to explore at the market
Shop selected ingredients for this article and recipe. Check the form, quantity and package label against the recipe above; availability varies by store.
- canned chickpeas — California Garden Chick Peas Plain Can 400g
- canned kidney beans — California Garden Red Kidney Beans 400g
- brown lentils — Cedar Brown Lentils 2lb
- dried mint — Abido Spices Dried Mint 30g
- noodles
Recipe & further reading
Explore this independent food blog for another approach and its full recipe or guide: Persian Noodle Soup — Amy Glaze’s Pommes d’Amour