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Ash-e-reshteh (Persian-inspired herb and bean soup)

Thick, khaki, herb-filled comfort in every spoonful.
Garlic-mint aroma with tender beans and lentils, smooth and rich.
Squeeze lemon on top and finish with cool mint oil.

soup ⏱ 75 min 420 kcal / portion 65.0 g carbs / portion (estimated) glutenmilk 🔗 Original source

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Ash-e-reshteh (Persian-inspired herb and bean soup)
v5 · rb0e705f985 20260727Z1751 2 pieces onion 175 ml olive oil 11 pieces garlic ¾ tsp fenugreek seed 29.6 ml dried mint 3.08 ml ground turmeric fine sea salt to taste ⏱ 10 min caramelise the onions in olive oil with salt (0.25 tsp) 🍳 ⏱ 1-2 min cook the garlic, fenugreek, dried mint, and ground turmeric until fragrant 🌀 wilt the spinach, parsley, and coriander until just wilted, then stir in the next handfuls 🍳 ⏱ 1 h simmer the lentils, kidney beans, chickpeas, chicken stock, water, black pepper, and remaining salt until tender and khaki 🌀 blitz about 1/4 of the soup with a stick blender, then mix everything well 🍳 ⏱ 6 min make the garlicky mint oil by cooking olive oil, garlic, dried mint, ground turmeric, and 1/8 tsp salt until garlic is soft 🍽 serve the soup with lemon to squeeze on top, plus sour cream and mint oil alongside Ash-e-reshteh 🎉 300 g spinach 75 g parsley 75 g coriander 240 g brown lentil 240 g kidney bean 240 g chickpea 750 ml chicken stock black pepper to taste 2 pieces lemon 150 g sour cream 75 ml 4 pieces 15 ml 2 ml spinach, parsley, coriander fine sea salt 7 pieces garlic 15 ml dried mint 1 ml ground turmeric fine sea salt 100 ml olive oil lemon, sour cream
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Preparation steps

  1. caramelise the onions in olive oil for 10 min with salt (0.25 tsp)
  2. cook the garlic, fenugreek, dried mint, and ground turmeric for 1-2 min until fragrant
  3. wilt the spinach, parsley, and coriander until just wilted, then stir in the next handfuls
  4. simmer the lentils, kidney beans, chickpeas, chicken stock, water, black pepper, and remaining salt for 1 hour until tender and khaki
  5. blitz about 1/4 of the soup with a stick blender, then mix everything well
  6. make the garlicky mint oil by cooking olive oil, garlic, dried mint, ground turmeric, and 1/8 tsp salt for 6 min until garlic is soft
  7. serve the soup with lemon to squeeze on top, plus sour cream and mint oil alongside

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