Dairy-Free Ash Reshteh

Discover the comforting flavors of Dairy-Free Ash Reshteh, a plant-based twist on the traditional Persian noodle soup that’s brimming with hearty ingredients and bold seasonings. This wholesome and aromatic dish combines tender reshteh noodles with a medley of cooked chickpeas, kidney beans, and lentils, infused with warm spices like turmeric and cumin. Fresh herbs—parsley, cilantro, green onions, and mint—add a vibrant, earthy depth, while a splash of lemon juice brightens every spoonful. Simmered in a rich vegetable stock, this nourishing soup is completely dairy-free, making it perfect for vegans or those with dietary restrictions. Ready in just two hours, this one-pot meal serves as a soul-soothing centerpiece for any gathering or as a cozy weeknight dinner. Serve it hot, garnished with extra herbs, for a truly authentic experience.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 3 tablespoons Olive oil
• 2 large, finely chopped Onion
• 4 minced Garlic cloves
• 2 teaspoons Turmeric
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Ground cumin
• 1 cup, cooked Chickpeas
• 1 cup, cooked Kidney beans
• 1 cup, cooked Lentils
• 2 cups, chopped Spinach
• 1 cup, chopped Parsley
• 1 cup, chopped Cilantro
• 1 cup, chopped Green onions
• 2 tablespoons Dried mint
• 7 ounces Reshteh noodles
• 8 cups Vegetable stock
• 2 tablespoons Lemon juice

Directions

Step 1

Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown, about 8-10 minutes.

Step 2

Add minced garlic and stir for 1 minute until fragrant.

Step 3

Add turmeric, salt, black pepper, and ground cumin to the pot. Stir well to coat the onions with the spices.

Step 4

Add chickpeas, kidney beans, and lentils to the pot. Stir to combine with the spices and onion mixture.

Step 5

Pour in the vegetable stock and bring to a boil. Once boiling, reduce the heat and let it simmer covered for 45 minutes.

Step 6

After 45 minutes, add the chopped spinach, parsley, cilantro, and green onions. Simmer uncovered for an additional 15 minutes.

Step 7

Break the reshteh noodles into smaller pieces and add them to the soup. Cook for another 10 minutes, or until the noodles are tender.

Step 8

In a small pan, heat 1 tablespoon of olive oil over low heat. Add dried mint and stir for 30 seconds. Be careful not to burn the mint.

Step 9

Add the mint oil to the soup along with the lemon juice. Stir to combine all the flavors.

Step 10

Taste and adjust the seasoning if necessary. Serve hot, garnished with additional fresh herbs if desired.

Nutrition Facts

Serving size	(2939.0g)

Amount per serving	% Daily Value*
Calories	2384.5

Total Fat 77.4g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 14.9g
Cholesterol 0mg	0%
Sodium 9697.0mg	0%
Total Carbohydrate 354.6g	0%
Dietary Fiber 55.6g	0%
Total Sugars 57.9g
Protein 84.3g	0%

Vitamin D 0IU	0%
Calcium 668.3mg	0%
Iron 29.7mg	0%
Potassium 5868.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.4%

Protein: 13.8%

Carbs: 57.8%