Noodles, which are said to bring good luck in Iranian tradition, are often eaten around Nowruz (the New Year), and it’s only fitting that celebrating the good luck of Purim’s outcome is accompanied by this hearty noodle soup.
Feel free to swap out the cooked beans for whatever kind you have on hand, and experiment using different herbs, such as parsley and cilantro.
Dried reshteh, or Persian wheat noodles, are available at Mediterranean markets.
The soup’s flavor improves with a day or two of refrigeration.
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Ingredients
measuring cupServings: 6-8 (makes 15 cups)
- 2 large yellow onions
- 7 tablespoons grapeseed or vegetable oil
- 4 large garlic cloves, grated
- 15 1/2 ounces cooked brown/green lentils (rinsed and drained, if using canned/no-salt added)
- One 15.5-ounce can chickpeas, rinsed and drained (no-salt added)
- One 15.5-ounce can kidney beans, rinsed and drained (no-salt added)
- One 15.5-ounce can navy beans, rinsed and drained (no-salt added)
- 1 teaspoon ground turmeric
- About 1 ounce fresh dill, finely chopped (1/2 cup)
- About 1 ounce fresh mint leaves, finely chopped (1/2 cup)
- 3 quarts vegetable broth or water
- Kosher salt
- 6 ounces dried Persian reshteh or linguine noodles, broken in half (see headnote)
- About 3 ounces baby spinach or sorrel leaves (4 packed cups)
- 1/4 cup fresh lemon juice, plus more as needed (from 1 large lemon)
- 1 cup plain, full-fat Greek yogurt, for garnish, plus more as needed
Directions
Step 1
Cut one of the onions into small dice.
Step 2
Heat 4 tablespoons of the oil until shimmering in a large stockpot over medium heat. Add the diced onion and cook for 7 to 9 minutes, stirring a few times, until it just begins to pick up color, then add the garlic, stirring until fragrant, about 1 minute. Stir in the lentils, chickpeas, kidney and navy beans, as well as the turmeric, half the dill and half the mint. Add the broth or water and bring the mixture to a lively simmer. Season lightly with salt, then reduce the heat to low, cover and cook for about 1 hour, to let the flavors meld.
Step 3
Meanwhile, halve the remaining onion, then thinly slice crosswise into half moons.
Step 4
Heat the remaining 3 tablespoons of oil until shimmering in a medium skillet over medium heat. Add the onion and cook for about 10 minutes, stirring frequently, until the onion is golden. Add a generous pinch of salt, stirring to incorporate. Reduce the heat to low; cook for 30 to 40 minutes, stirring now and again, until it is a deep reddish brown. Remove from the heat; stir in the remaining dill and mint. Taste, and adjust seasonings as needed.
Step 5
About 10 minutes before serving, stir the noodles and spinach into the soup pot; cook, stirring now and again so the noodles don’t stick together. Taste and adjust seasonings, if needed. When the noodles are tender, remove the soup from the heat. Stir in the lemon juice, then taste and add more, as needed.
Step 6
Ladle the soup into bowls. Serve hot, with a generous dollop of yogurt and a dollop of the caramelized onion-herb mixture.
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Nutritional Facts
Per serving (based on 8, using broth and no-salt-added beans)
Calories
430
Fat
14 g
Saturated Fat
2 g
Carbohydrates
61 g
Sodium
1700 mg
Protein
17 g
Fiber
13 g
Sugar
8 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “The New Persian Kitchen,” by Louisa Shafia (Ten Speed Press, 2013).
Tested by Olga Massov and Sarah Brooks.
Published March 11, 2019
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