Easy Persian Noodle Soup with Lentils and Fresh Herbs
Easy Persian Noodle Soup with Lentils and Fresh Herbs is a comforting, hearty bowl that’s perfect for chilly evenings. After making this many times, I’ve found that the secret to a perfect broth is to let it simmer slowly. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Cauliflower Sausage Kale Soup Recipe and Creamy Chocolate Orange Cheesecake Recipe.
Why This Easy Persian Noodle Soup with Lentils and Fresh Herbs Is Pure Comfort
- Comforting and hearty for cold nights
- Packed with protein from lentils and beans
- Easy to customize with your favorite herbs and spices
- Better than takeout and freezes well for meal prep
What You'll Need for Easy Persian Noodle Soup with Lentils and Fresh Herbs
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Lentils
- Noodles
- Onion
- Garlic
- Tomato paste
- Fresh herbs (parsley, cilantro, dill)
- Turmeric
- Cumin
- Salt
- Pepper
- Lemon juice
- Olive oil
- Optional: Yogurt
- Optional: Creme fraiche
- Optional: Crushed red pepper
- Optional: Fried onions
đź“ť Ingredient Notes
- Lentils: Any type will work, but green or brown lentils hold their shape best.
- Noodles: Use thin, eggless noodles or spaghetti for a traditional Persian touch.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking lentils and broth simultaneously. → See on Amazon
- Immersion Blender — Makes blending the soup right in the pot a breeze, ensuring a smooth and creamy texture. → See on Amazon
How to Make Easy Persian Noodle Soup with Lentils and Fresh Herbs
- Sauté onions and garlic: Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened.
- Add spices: Stir in turmeric, cumin, salt, and pepper. Cook for 1 minute.
- Add lentils and broth: Add lentils, water, and tomato paste. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Add noodles: Stir in noodles and cook for an additional 5-7 minutes, until al dente.
- Blend and finish: Use an immersion blender to partially blend the soup. Stir in lemon juice and fresh herbs. Taste and adjust seasoning.
Cook's Tips for Perfect Easy Persian Noodle Soup with Lentils and Fresh Herbs
- Common mistake and fix: Don't overcook the noodles. They'll continue to soften in the hot broth, so add them just before serving.
- Pro tip: For a creamier soup, blend a small portion of the cooked lentils before adding them back to the pot.
- Pro tip: Customize your soup with different herbs and spices. Try adding dried mint or a pinch of saffron for a touch of luxury.
Storing & Reheating Easy Persian Noodle Soup with Lentils and Fresh Herbs
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: The broth can be made up to 2 days ahead and stored in the fridge.
Freezing Easy Persian Noodle Soup with Lentils and Fresh Herbs
Freeze individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a vegetarian version, omit the yogurt topping or use a plant-based alternative.
- Best substitution: No fresh herbs? Use 1 teaspoon of dried herbs (thyme, oregano, or a Persian herb blend) instead.
- Make-ahead: The soup freezes well. Thaw overnight in the fridge before reheating.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little water or broth. If it's too thin, simmer until reduced to your desired consistency.
Want to level up this recipe?
High-quality knife set — Ensures clean cuts and easy prep for all your soup ingredients. → Check price on Amazon
Easy Persian Noodle Soup with Lentils and Fresh Herbs
Ingredients
Main Ingredients
- Lentils
- Noodles
- Onion
- Garlic
- Tomato paste
- Fresh herbs (parsley, cilantro, dill)
Seasonings
- Turmeric
- Cumin
- Salt
- Pepper
- Lemon juice
- Olive oil
Optional Toppings
- Yogurt
- Creme fraiche
- Crushed red pepper
- Fried onions
Instructions
- Sauté onions and garlic: Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened.
- Add spices: Stir in turmeric, cumin, salt, and pepper. Cook for 1 minute.
- Add lentils and broth: Add lentils, water, and tomato paste. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Add noodles: Stir in noodles and cook for an additional 5-7 minutes, until al dente.
- Blend and finish: Use an immersion blender to partially blend the soup. Stir in lemon juice and fresh herbs. Taste and adjust seasoning.
Notes
- Chef tip: For a vegetarian version, omit the yogurt topping or use a plant-based alternative.
- Best substitution: No fresh herbs? Use 1 teaspoon of dried herbs (thyme, oregano, or a Persian herb blend) instead.
- Make-ahead: The soup freezes well. Thaw overnight in the fridge before reheating.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little water or broth. If it's too thin, simmer until reduced to your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: The broth can be made up to 2 days ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 350
- Protein: 18g
- Fat: 8g
- Carbs: 50g
- Fiber: 15g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Persian Noodle Soup with Lentils and Fresh Herbs FAQs
Yes, the broth can be made up to 2 days ahead. Cook the noodles just before serving to prevent them from becoming too soft.
This could be due to overcooking or not adding enough liquid. Ensure you're using enough water and not overcooking the noodles.
Yes, the soup freezes well. Thaw overnight in the fridge before reheating.
Yes, combine all ingredients except noodles in the slow cooker. Cook on low for 6-8 hours, then add noodles and cook for an additional 10-15 minutes.
Persian Noodle Soup is a hearty, comforting soup with lentils and a variety of herbs and spices. Ash Reshteh is a thicker, more complex soup with a wider range of ingredients, including beans, greens, and sometimes meat.
A Warm Final Note
I can’t wait for you to try Easy Persian Noodle Soup with Lentils and Fresh Herbs and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
