Gluten-Free Ash Reshteh
Elevate your soup game with this vibrant and hearty Gluten-Free Ash Reshteh, a traditional Persian noodle soup reimagined for gluten-conscious eaters. Packed with nutrient-dense ingredients like tender spinach, fresh parsley, and bright coriander, this dish bursts with bold herbaceous flavors. Protein-rich chickpeas, lentils, and kidney beans simmer in a fragrant turmeric-infused vegetable broth, creating the perfect base for gluten-free noodles to soak up every bit of goodness. Finished with tangy lime juice and a tantalizing garnish of sautéed dried mint, this comforting soup is as satisfying as it is nourishing. Whether you're seeking an aromatic, gluten-free meal or simply craving a taste of Persian cuisine, this Ash Reshteh recipe promises to delight every bite. Perfect for family dinners or a warming centerpiece during chilly days, it serves up a heartwarming experience for all!
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Recipe Information
Ingredients
- 200 grams Gluten-free noodles
- 200 grams Spinach
- 100 grams Parsley
- 50 grams Coriander leaves
- 50 grams Chives
- 100 grams Chickpeas
- 100 grams Lentils
- 100 grams Kidney beans
- 2 medium Onion
- 4 Garlic cloves
- 1 teaspoon Turmeric powder
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 8 cups Vegetable broth
- 2 tablespoons Dried mint
- 2 tablespoons Lime juice
- 4 tablespoons Olive oil
Instructions
Rinse and soak chickpeas, lentils, and kidney beans in separate bowls of water for about 8 hours or overnight.
Finely chop spinach, parsley, coriander, and chives. Set them aside.
Thinly slice the onions and mince the garlic cloves.
Heat half of the olive oil in a large pot over medium heat. Add sliced onions and sauté until translucent.
Add minced garlic and turmeric powder. Stir for a minute until the garlic releases its aroma.
Drain soaked chickpeas, lentils, and kidney beans. Add them to the pot and stir for 2 minutes.
Pour in vegetable broth. Bring to a boil, then reduce heat to low and cover. Let cook for about 60 minutes, stirring occasionally.
Add chopped spinach, parsley, coriander, and chives to the pot. Stir well and let them cook for about 10 minutes.
Break the gluten-free noodles into smaller pieces and add them to the soup. Continue to simmer for another 10-15 minutes until the noodles are cooked through.
Season the soup with salt, black pepper, and lime juice. Adjust seasoning to your preference.
In a small skillet, heat the remaining olive oil and sauté dried mint for a few seconds. Remove from heat immediately to avoid burning.
Serve the Ash Reshteh hot, garnished with sautéed mint.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 8.6 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1186 mg | 25% | |
*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.
