A MEAL YOU CAN MAKE
Ash reshteh-style noodle soup
A thick herb, bean and noodle soup with sweet browned onions.
About 66 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 80g Green lentils, dry
- 240g Tinned chickpeas, drained
- 120g Tinned kidney beans, drained
- 100g Dried wheat noodles, broken lengths
- 150g Spinach, chopped
- 30g Parsley, chopped
- 20g Coriander, chopped
- 150g Onion, thinly sliced
- 10g Garlic, minced
- 20ml Olive oil
- 0.5 tsp Ground turmeric
- 1 tsp Dried mint
- 1000ml Vegetable stock
- 100g Plain yoghurt
Allergens: Wheat/gluten and milk; stock may contain celery. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~728 kcal · 41g protein · 104g carbohydrate · 19g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Rinse lentils and drain beans. Wash and chop herbs and spinach. Slice onion and mince garlic. Break noodles into manageable lengths.
Brown the onion
Warm oil over medium heat. Stir onion until golden. Reserve half for topping, then add garlic, turmeric and dried mint to the pan for 30 seconds.
Cook the lentils
Add stock and lentils. Bring to a simmer, partially cover and cook until lentils soften, following their packet time if longer.
Add greens and noodles
Stir in beans, spinach, parsley, coriander and noodles. Simmer, stirring often, until noodles are tender and beans steaming hot. Add hot water if too thick.
Check and serve
Top with reserved onions and a spoonful of yoghurt. Yoghurt replaces kashk in this adaptation; the flavour is milder and less savoury.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 12 min · Cooking: about 49 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Iranian-inspired · tinned bean and yoghurt adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.