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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.
Servings
Don't substitute brown or green lentils for the red lentils; they take too long to soften. After the lentils are added to the pot, don’t forget to stir occasionally to ensure the lentils on the bottom don't scorch.
tablespoons salted butter
large yellow onion, finely chopped
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We liked the dish, it was a little too dilly for us. Several kids disliked the dill taste, and requested dill be added to bowl to taste at one's discretion. True to time, with active time a good bit less then the wall time to complete. We shall make it again!