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Cilantro-Dill Bean and Noodle Soup

4 Servings

45 minutes

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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.




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


  • 3

    tablespoons salted butter

  • 1

    large yellow onion, finely chopped


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Brittany S.
January 19, 2023
Must cook
Not a huge fan of kidney beans in the past, but I loved this!
Nancy H.

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!

Diana M.

Incredibly comforting and delicious. I added half the herbs in the end and let everyone add additional herbs as desired at the table.

Shannon J.

We loved this soup. It’s healthy and packed with flavor. We love cilantro and dill and thought the amount that this recipe called for was perfect. Will definitely make this again!