Ingredients
Scale
- 1 cup legumes (lentils, chickpeas, or black beans)
- 200 g noodles (reshteh or gluten-free options)
- 1 medium onion
- 2 cloves garlic
- 1 bunch fresh herbs (parsley, cilantro, or dill)
- 1 teaspoon turmeric
- 6 cups vegetable broth
- Optional: vegan yogurt for topping
Instructions
- Rinse and drain the legumes. In a large pot over medium heat, sauté chopped onions until translucent. Add minced garlic and cook until fragrant.
- Stir in the rinsed legumes with turmeric and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Once the legumes are tender, add the noodles and cook according to package instructions until al dente.
- Mix in chopped fresh herbs and simmer for an additional 5–10 minutes to meld flavors.
- Serve hot with optional vegan yogurt on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Soup
- Cuisine: Persian
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 210
- Sugar: 3g
- Sodium: 560mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg