My love for soup led me to Ash Reshteh, a soulful, nourishing Persian soup. This vegan version has been adjusted to my pantry and Indian taste. It is packed with vibrant greens, black chickpeas, green lentils, beans, and herbs, thickened with noodles, and topped with crisp garlic. It’s simmered slowly to meld all the flavors—perfect for those days when you crave comfort in a bowl.

If you are oil-free, this soup does not need oil but I have left the option of adding it as you sauté the onions.

I have used black chana but white is equally good and probably closer to the original recipe.

I used these delicious ancient grain Einkorn wheat noodles for the noodles, but any thin ones will do.

The ingredients for the Soup:

        •        1  tbsp olive oil

        •        2 large onions, finely chopped

        •        1 head of garlic cloves, minced

        •        1 tsp turmeric powder

        •        1/2 tsp ground black pepper

        •        1 cup black chana soaked overnight and pressure cooked OR 1 can chickpeas (15 oz)

        •        1 can white cannellini beans (15 oz), drained

        •        1/2 cup French lentils, rinsed

        •        8 cups vegetable or chicken broth

        •        5 cups fresh herbs: parsley, cilantro, chives, spinach, chard chopped (about 1 ¼ cups of each)

        •        1 bunch scallions, chopped   

        •        half a package of noodles (any thin, flat noodles)

        •        1/4 cup dried min

        • garlic crisps

        1.        Saute Onions

In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring frequently, for 10 minutes until softened and golden. The process is the same if you are not using oil, just use water splashes to sauté the onions.

        2.        Build the Base

Add the garlic, mint, turmeric, and black pepper to the pot with the onions, cooking until the garlic is fragrant, about 1-2 minutes.

        3.        Add the Beans and Lentils

Stir in the lentils and chickpeas, followed by the broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes, allowing the lentils to soften.

        4.        Add Fresh Herbs

Add the chopped parsley, cilantro, chives, spinach, scallions and  Simmer for another 20 minutes, letting the greens cook down and release their flavors.

        5.        Add the Noodles

Break the noodles into smaller pieces (about 2-3 inches) and add them to the pot with the cannellini beans. Simmer until the noodles are tender, about 10-12 minutes. Taste and season with salt as needed. All add water as needed.

        6.        Make the garlic crisps

While the soup simmers, prepare the garlic. In a small pan, heat a tiny bit of  olive oil over low heat, then add the sliced garlic and brown. Be careful not to burn it! Remove from heat and set aside.

        7.        Serve and Garnish

Ladle the ash reshteh into bowls and top with fried garlic.

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