Low Sodium Ash Reshteh

Experience the comforting warmth of **Low Sodium Ash Reshteh**, a wholesome and hearty Persian noodle soup that's perfect for both cozy nights and special gatherings. This low-sodium rendition of the traditional Ash Reshteh highlights a vibrant medley of fresh herbs like parsley, cilantro, dill, and spinach, paired with protein-rich legumes—chickpeas, lentils, and kidney beans—for a nourishing meal. The reshteh noodles (or linguine) soak up the fragrant turmeric, garlic, and dried mint-infused broth, creating a luscious blend of flavors with every bite. A dollop of creamy yogurt and a squeeze of fresh lemon add a tangy finishing touch, balancing the earthy and zesty notes. With simple ingredients and a heart-healthy twist, this low-sodium version of a classic Persian favorite is as flavorful as it is nutritious. Perfect for meal prepping or serving a crowd, it’s your go-to recipe for satisfying meals without compromise.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 3 tablespoons Olive oil
• 2 large Onion, finely chopped
• 4 cloves Garlic, minced
• 2 teaspoons Turmeric powder
• 2 tablespoons Dried mint
• 1 cup Chickpeas, canned and rinsed
• 1 cup Lentils, rinsed
• 1 cup Red kidney beans, canned and rinsed
• 8 cups Vegetable broth, low sodium
• 1 cup Fresh parsley, chopped
• 1 cup Fresh cilantro, chopped
• 1 cup Fresh dill, chopped
• 2 cups Spinach, chopped
• 250 grams Reshteh noodles (or linguine broken into thirds)
• 1 cup Plain yogurt, for garnish
• 1 teaspoon Ground black pepper
• 4 slices Lemon wedges, for serving

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onions and cook until they are soft and golden, about 10 minutes.

Step 3

Stir in the garlic and turmeric, and cook for another 2 minutes until fragrant.

Step 4

Add the dried mint and stir well, saving some for garnish.

Step 5

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

Step 6

Pour in the vegetable broth, increase the heat to high, and bring to a boil.

Step 7

Once boiling, reduce the heat to low and let simmer for 45 minutes or until the lentils are tender.

Step 8

Add the chopped parsley, cilantro, dill, and spinach to the pot, stirring to wilt the greens.

Step 9

Cook for an additional 10 minutes to allow flavors to meld.

Step 10

Add the reshteh noodles, increasing the heat slightly to maintain a gentle simmer.

Step 11

Cook the noodles according to package instructions, usually about 8-10 minutes.

Step 12

Once the noodles are cooked, taste the soup and season with black pepper to taste.

Step 13

Serve hot, garnished with a dollop of yogurt, a sprinkle of dried mint, and a lemon wedge on the side.

Nutrition Facts

Serving size	(3602.0g)

Amount per serving	% Daily Value*
Calories	1459.8

Total Fat 56.0g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2007.1mg	0%
Total Carbohydrate 200.1g	0%
Dietary Fiber 61.5g	0%
Total Sugars 41.2g
Protein 64.4g	0%

Vitamin D 0IU	0%
Calcium 1663.5mg	0%
Iron 55.0mg	0%
Potassium 7785.6mg	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: 32.3%

Protein: 16.5%

Carbs: 51.2%