Low Sodium Ash Reshteh
Savor the rich, herbaceous flavors of **Low Sodium Ash Reshteh**, a Persian-inspired noodle soup that’s as wholesome as it is delicious. This heartwarming dish features a vibrant medley of fresh herbs like parsley, cilantro, and dill, combined with protein-rich lentils, chickpeas, and red kidney beans for a nutritious, satisfying meal. Low sodium vegetable broth serves as the perfect base, while turmeric and dried mint add depth and aromatic warmth. Reshteh noodles (or linguine) bring the signature texture, and a garnish of tangy yogurt, extra mint, and refreshing lemon wedges elevates each bowl to perfection. Ready in under two hours, this healthy twist on a classic Persian soup is ideal for those seeking bold flavors with minimal salt. Perfect for a comforting weeknight dinner, this dish is sure to impress!
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 2 large Onion, finely chopped
- 4 cloves Garlic, minced
- 2 teaspoons Turmeric powder
- 2 tablespoons Dried mint
- 1 cup Chickpeas, canned and rinsed
- 1 cup Lentils, rinsed
- 1 cup Red kidney beans, canned and rinsed
- 8 cups Vegetable broth, low sodium
- 1 cup Fresh parsley, chopped
- 1 cup Fresh cilantro, chopped
- 1 cup Fresh dill, chopped
- 2 cups Spinach, chopped
- 250 grams Reshteh noodles (or linguine broken into thirds)
- 1 cup Plain yogurt, for garnish
- 1 teaspoon Ground black pepper
- 4 slices Lemon wedges, for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onions and cook until they are soft and golden, about 10 minutes.
Stir in the garlic and turmeric, and cook for another 2 minutes until fragrant.
Add the dried mint and stir well, saving some for garnish.
Add the chickpeas, lentils, and kidney beans to the pot. Stir to combine with the spices.
Pour in the vegetable broth, increase the heat to high, and bring to a boil.
Once boiling, reduce the heat to low and let simmer for 45 minutes or until the lentils are tender.
Add the chopped parsley, cilantro, dill, and spinach to the pot, stirring to wilt the greens.
Cook for an additional 10 minutes to allow flavors to meld.
Add the reshteh noodles, increasing the heat slightly to maintain a gentle simmer.
Cook the noodles according to package instructions, usually about 8-10 minutes.
Once the noodles are cooked, taste the soup and season with black pepper to taste.
Serve hot, garnished with a dollop of yogurt, a sprinkle of dried mint, and a lemon wedge on the side.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 200.1 g | 73% | |
| Dietary Fiber | 61.5 g | 220% | |
| Total Sugars | 41.2 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1664 mg | 128% | |
| Iron | 55.0 mg | 306% | |
| Potassium | 7786 mg | 166% | |
*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.
