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Persian Noodle Soup (Vegan Ash Reshteh) recipe served in a bowl.

Persian Noodle Soup (Vegan Ash Reshteh)

Ash Reshteh is a thick Persian noodle soup packed with a cornucopia of herbs, lentils and beans. It’s nutritious, filling, and perfect for cold winter nights.
4.37 from 22 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Lunch, Soup
Cuisine: Mediterranean-Inspired, Persian-Inspired
Keyword: Vegan Ash Reshteh, Vegan Persian Noodle Soup
Author: Val & Mani

Ingredients
 

  • 2 14.5 oz cans lentils drained
  • 2 14.5 oz cans pinto beans drained
  • 1 Tbsp extra virgin olive oil
  • 2 bunches cilantro stems removed
  • 2 bunches parsley stems removed
  • 10 oz baby spinach
  • 1 large onion chopped
  • 7 cloves garlic minced
  • 8 oz spaghetti noodles broken in half
  • 1 Tbsp turmeric
  • 3 Tbsp dried mint
  • 5 heaping Tbsp unsweetened vegan yogurt plus more to serve
  • Water
  • Salt to taste
  • Freshly cracked black pepper to taste

Optional as topping

  • 1/2 tsp turmeric and 2 Tbsp dried mint sautéed in 3 Tbsp of extra virgin olive oil in sauce pan over medium heat for 10 seconds.

Instructions

  • Food process cilantro, parsley and spinach in batches until finely minced. Set aside. (Alternatively, you can mince herbs and spinach with a knife).
  • Heat olive oil in a large pot over medium heat. Add onions, hit with a sprinkle of salt to draw out the moisture, and cook until golden brown.
  • Add dried mint, turmeric and garlic cook for another 2 minutes.
  • Add cilantro, parsley and spinach and cook for 5 minutes.
  • Add beans and lentils. Then pour in enough water to cover all the ingredients by 1 inch. Bring to a boil, then reduce to medium-low. Cook for 15 minutes, stirring occasionally to prevent sticking. Continue to check the water level and add enough water to keep cover ingredients, as needed.
  • Add noodles and cook until they are al dente, around 8 minutes. Remove from heat.
  • Stir in yogurt. Season with salt and pepper, to taste. Ladle soup into bowls and top with more yogurt and mint oil, to serve. Enjoy!

Notes

  • While you can chop the fresh herbs and spinach by hand, we recommend using a food processor to save time mincing the greens.
  • If you can’t get your hands on reshteh, you can use spaghetti noodles instead.
  • Make sure you sub out the kashk with plain vegan yogurt. Vanilla yogurt will throw off the taste.
  • The noodles will absorb the water. So continue to add enough water to cover the soup ingredients, adjusting the seasoning as needed.

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