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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
Ingredients
-
3
tablespoons salted butter
-
1
large yellow onion, finely chopped
Directions
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01In 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.
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January 19, 2023
Must cook
Not a huge fan of kidney beans in the past, but I loved this!
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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!