Go Back
–+ servings

Ash Reshteh (Lentil Herb Soup)

This nourishing adaptation of Ash Reshteh is one I've returned to again and again, often making it for tender seasons of healing.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Course Main Course
Servings 8 servings
Calories 155 kcal

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

Nutrition

Serving: 1cupCalories: 155kcalCarbohydrates: 22gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 618mgPotassium: 500mgFiber: 10gSugar: 1gVitamin A: 2725IUVitamin C: 19mgCalcium: 66mgIron: 4mg
Tried this recipe?Let us know how it was!