Dairy-Free Ash Reshteh
Discover the rich, aromatic flavors of **Dairy-Free Ash Reshteh**, a Persian-inspired herb and noodle soup that's as wholesome as it is vibrant. This vegan twist on a classic dish combines tender reshteh noodles with a hearty medley of cooked chickpeas, kidney beans, and lentils, all simmered in a fragrant turmeric-spiced vegetable broth. Fresh spinach, parsley, cilantro, and green onions infuse the soup with earthy freshness, while a drizzle of mint oil and a splash of lemon juice add layers of bright and bold flavor. Perfect for those seeking a dairy-free, plant-based meal, this comforting and nutrient-packed soup is easy to prepare and ideal for feeding a crowd. Serve it piping hot and garnish with fresh herbs for a stunning presentation that will wow your guests!
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 2 large, finely chopped Onion
- 4 minced Garlic cloves
- 2 teaspoons Turmeric
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 cup, cooked Chickpeas
- 1 cup, cooked Kidney beans
- 1 cup, cooked Lentils
- 2 cups, chopped Spinach
- 1 cup, chopped Parsley
- 1 cup, chopped Cilantro
- 1 cup, chopped Green onions
- 2 tablespoons Dried mint
- 7 ounces Reshteh noodles
- 8 cups Vegetable stock
- 2 tablespoons Lemon juice
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown, about 8-10 minutes.
Add minced garlic and stir for 1 minute until fragrant.
Add turmeric, salt, black pepper, and ground cumin to the pot. Stir well to coat the onions with the spices.
Add chickpeas, kidney beans, and lentils to the pot. Stir to combine with the spices and onion mixture.
Pour in the vegetable stock and bring to a boil. Once boiling, reduce the heat and let it simmer covered for 45 minutes.
After 45 minutes, add the chopped spinach, parsley, cilantro, and green onions. Simmer uncovered for an additional 15 minutes.
Break the reshteh noodles into smaller pieces and add them to the soup. Cook for another 10 minutes, or until the noodles are tender.
In a small pan, heat 1 tablespoon of olive oil over low heat. Add dried mint and stir for 30 seconds. Be careful not to burn the mint.
Add the mint oil to the soup along with the lemon juice. Stir to combine all the flavors.
Taste and adjust the seasoning if necessary. Serve hot, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9697 mg | 422% | |
| Total Carbohydrate | 354.6 g | 129% | |
| Dietary Fiber | 55.6 g | 199% | |
| Total Sugars | 57.9 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 668 mg | 51% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 5868 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
