persian

Ash Reshteh Herb and Bean Noodle Soup

Name: Ash Reshteh Herb and Bean Noodle Soup
Yield: 1 serving
Cuisine: persian
Ingredients: 70 g brown lentils, dry; 90 g fresh spinach, chopped; 25 g fresh parsley, chopped; 20 g fresh cilantro, chopped; 30 g scallions, sliced; 60 g reshteh noodles (or thick wheat noodles), dry; 80 g kashk (or strained plain yogurt); 14 g olive oil; 1 g dried mint; 3 g salt; 1 g black pepper; 650 g water

This simmered dish pairs reshteh noodles, dry with brown lentils, dry, fresh spinach, chopped and fresh parsley, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

33 g Protein

100 g Carbohydrates

19 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

70g brown lentils, dry 246 kcal
90g fresh spinach, chopped 21 kcal
25g fresh parsley, chopped 9 kcal
20g fresh cilantro, chopped 7 kcal
30g scallions, sliced 11 kcal
60g reshteh noodles (or thick wheat noodles), dry 210 kcal
80g kashk (or strained plain yogurt) 49 kcal
14g olive oil 124 kcal
1g dried mint 0 kcal
3g salt 0 kcal
1g black pepper 3 kcal
650g water 0 kcal

Cooking instructions

brown lentilswater
Rinse lentils. In a pot, combine lentils and water and bring to a simmer for 12 minutes.
scallions
Add chopped herbs and scallions. Simmer 8 minutes, stirring occasionally.
reshteh noodles (or thick wheat noodles)water
Stir in reshteh (or thick wheat noodles) and cook until tender, 8-10 minutes. Add more water if needed to keep it soupy.
kashk (or strained plain yogurt)saltblack pepper
Stir in kashk (or strained yogurt) and season with salt and pepper. Simmer 2 minutes without boiling hard.
olive oildried mint
Drizzle with dried mint warmed briefly in a teaspoon of oil (optional from the listed oil), and serve hot.