Aush Reshteh
Aush reshteh is a Persian soup with lentils and greens that I’ve grown to love. During my time at San Jose State University, I would make this often for me and my Tete (Grandmother). I used to always make this with vegeta seasoning, but in order to make sure anyone who reads this blog is able to recreate the same flavors, I made sure to use spices that most of my viewers likely have access to.
My family now loves this soup so much, not only is it delicious, warm and comforting, but its so nutritious. The reshteh noodles can be found at Middle Eastern grocery stores, but spaghetti is the perfect substitute, they just need to be cooked for a bit longer than the reshteh noodles to become al dente. You’re going to love this soup and I can’t wait for you to try it!
If you love aush reshteh, you’ll love these soups:
Minestrone
Shishbarak
Maftoul
Mediterranean Lentil Soup
As always, if you make this aush reshteh, comment down below and rate this recipe to let me know your thoughts! Also share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!
Aush Reshteh – Persian soup with greens, beans and noodles
Ingredients
- 2 Tbsp olive oil
- 1 medium onion diced
- 1 clove garlic finely minced
- 2 Tbsp turmeric
- 1 tsp onion powder
- 1 tsp paprika
- ½ cup brown lentils
- 2 leeks washed thoroughly, diced and ends trimmed
- 8 cups water
- 10 oz spinach
- 1 bunch cilantro ends trimmed
- 1 bunch parsley ends trimmed
- 1 can red kidney beans rinsed and drained
- 4-5 oz reshteh noodles cut into thirds (spaghetti pasta is a great substitute)
- Salt and pepper
Toppings:
- Fried shallots
- Yogurt
Instructions
- Heat the olive oil in a soup pot on medium high heat. Add in the diced onions and cook down until the edges have browned a bit. Add in the minced garlic, turmeric, onion powder, paprika, pepper and just a bit of salt. Mix well, add in the leeks and cook them down for a minute. Add in the lentils and the water. Let it come to a boil while you prepare your greens.
- Wash the spinach, and trimmed cilantro and parsley well. Chop them fine and set aside. Once the lentils in the soup have become tender, add in all the greens. At this point, if you find the soup needs a bit more water for your liking, add it ½ -1 cup at a time. Bring back to a boil and add the reshteh noodles. Once they’re tender, the soup is ready. Add desired toppings listed above and enjoy!
