Persian Noodle Soup

8 hours and 20 minutes

How many people?

By people

We have guests

Noodles

65 g

Kidney Beans

33 g

Chickpeas

29 g

Lentils

27 g

Ash Herbs

20 g

Onion

52 g

Turmeric

0.3 tbsp

Salt

4 g

Water

520 ml

Cooking Instructions

Soak 33 g Kidney Beans, 29 g Chickpeas, and 27 g Lentils overnight.

Cook the chickpeas, beans, and lentils in water with nothing added.

After 2 hours (or longer depending on the legumes), dice and sauté 52 g Onion and add 0.3 tbsp Turmeric.

Add the herbs 30 minutes later.

In the last hour, add the noodles (broken into thirds), cover, and cook.

Garnish with fried mint, fried onion, and kashk.

Nutritional Composition (per 100g)

Nutri-Score C

51 kcal

Protein 2.1 g

Unsaturated Fat (Good) 0.1 g

Saturated Fat 0.1 g

Trans Fat (Bad) 0.0 g

Carbohydrates 10.2 g

Sugar 0.8 g