Cilantro-Dill Bean and Noodle Soup | Christopher Kimball’s Milk Street

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Milk Street Recipe

Cilantro-Dill Bean and Noodle Soup

45 minutes

Cilantro-Dill Bean and Noodle Soup

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.

4

Servings

Tip

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.

45 minutes

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