A friend made this nourishing Persian lentil herb soup when I was on an elimination diet during a Crohn’s flare a few years back.
Today, on this snowy April day, I’m finally sharing his beautiful take on Ash Reshteh.
Traditionally, Ash Reshteh is also made with noodles, thickened with flour and finished with kashk (a tangy dairy topping similar to sour cream). His version was thoughtfully adapted to be both gluten and dairy-free while preserving all the warmth, depth and comfort of the original.
Cam and I loved it so much that I had him walk me through every ingredient and step so I could write it down. It’s remained a staple for us ever since – a recipe I return to often, and one I make for friends recovering from surgery, childbirth, illness and other tender seasons of healing.
Thanks, Armin. 🙂
Recipe
Ash Reshteh (Lentil Herb Soup)
Ingredients
- 2 tablespoon olive oil
- 1 white onion, diced
- 1 ¼ cup lentils, rinsed
- 4 cloves garlic, minced
- 6 oz spinach
- 1 bunch italian parsley, roughly chopped
- 1 bunch cilantro, roughly chopped
- 1 bunch mint, roughly chopped
- 1 bunch green onions, chopped
- 8 cups water
- 2 teaspoon turmeric
- 2 teaspoon salt (plus more to taste)
Instructions
- Add olive oil to a large pot on medium-high then sauté the white onion until translucent (5-8 min).
- Add the garlic and stir until fragrant (~30s – 1m) before stirring in the turmeric for another minute.
- Add water, lentils, chopped herbs, green onion and salt to the pot and bring to a boil. Cover and simmer for 30 minutes on low, stirring occasionally.
- Add spinach gradually then cover and simmer for an additional 30 minutes, stirring occasionally.
Notes
- Let the soup rest, covered, for at least 30 minutes (or up to 24 hours) before serving to allow the flavors to fully develop.
- Optional toppings: kashk (or sour cream), fried onions, chives, fried egg, etc
