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Milk Street Recipe

Cilantro-Dill Bean and Noodle Soup

45 minutes

Ash reshteh, an Iranian soup served at the Persian new year, was the inspiration for this dish. With chickpeas, kidney beans, red lentils and noodles, this is a quick, yet hearty meal. A generous dose of fresh herbs added at the end helps keep the flavors bright. If you like, garnish each portion with a spoonful of yogurt and serve with lemon wedges.

Ingredients
  • 3

    tablespoons salted butter

  • 1

    large yellow onion, finely chopped

Directions
  1. 01
    In a large saucepan over medium, melt the butter. When the foaming subsides, stir in the onion and ½ teaspoon salt. Cook, stirring, until the onion is light golden and softened, about 5 minutes. Stir in the garlic and turmeric, then cook until fragrant, about 30 seconds.
Cilantro-Dill Bean and Noodle Soup

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