Ash-e Reshteh – Persian Herb Soup with Noodles

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cook 150 g chickpeas, 150 g kidney beans and 100 g lentils with 1 tsp turmeric in 1 litre of water for 25 minutes.

   25:00
2. 2

   Add 200 g spinach and 1 bunch of chopped parsley and simmer for another 10 minutes.

   10:00
3. 3

   Break 100 g ribbon noodles into the pan and cook for 8 minutes, until the soup has thickened.

   8:00
4. 4

   Fry 1 onion, cut into rings, until golden and serve on top of the soup with 1 tsp dried mint.