Easy Persian Noodle Soup with Lentils and Fresh Herbs
This Easy Persian Noodle Soup is the ultimate comfort food. After making it countless times, I’ve discovered the secret to a rich broth is toasting the spices. The aroma is irresistible, and my family begs for this soup. If you love recipes like this, you’ll also enjoy Easy Sausage Gravy Enchiladas for a Cozy Dinner and Easy Buffalo Chicken Salad Recipe Ready in 10 Minutes.
Why This Easy Persian Noodle Soup with Lentils and Fresh Herbs Is Pure Comfort
- A rich, aromatic broth that's better than takeout
- Packed with protein and fiber from lentils and noodles
- Ready in just 30 minutes for a quick weeknight dinner
- Customizable with your favorite herbs and toppings
What You'll Need for Easy Persian Noodle Soup with Lentils and Fresh Herbs
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 1 cup green or brown lentils
- 2 cups water
- 8 oz egg noodles
- 4 cups fresh spinach
- Salt, to taste
- Turmeric
- Cumin
- Paprika
- Black pepper
- Salt
- Optional: Fresh parsley, chopped
- Optional: Fresh mint, chopped
- Optional: Lemon wedges
- Optional: Greek yogurt
📝 Ingredient Notes
- Lentils: Rinse lentils before cooking to remove any debris.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking lentils and noodles simultaneously in just 10 minutes. → See on Amazon
- Immersion Blender — Creates a smooth, velvety broth by blending the soup directly in the pot. → See on Amazon
How to Make Easy Persian Noodle Soup with Lentils and Fresh Herbs
- Step 1: Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
- Step 2: Add garlic, turmeric, cumin, paprika, and black pepper. Cook for 1 minute, stirring constantly.
- Step 3: Add vegetable broth, lentils, and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Step 4: Add egg noodles and cook until al dente. Stir in spinach and cook until wilted.
- Step 5: Season with salt to taste. Serve hot with desired toppings.
Cook's Tips for Perfect Easy Persian Noodle Soup with Lentils and Fresh Herbs
- Common mistake and fix: Don't overcook the noodles. They can become mushy and ruin the texture of the soup.
- Pro tip: For a creamier soup, blend half the soup with an immersion blender before serving.
- Pro tip: To make this soup ahead, prepare the broth and lentils up to 2 days in advance. Cook the noodles just before serving.
Storing & Reheating Easy Persian Noodle Soup with Lentils and Fresh Herbs
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: The broth and lentils can be made ahead. Cook the noodles just before serving.
Freezing Easy Persian Noodle Soup with Lentils and Fresh Herbs
Freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a vegetarian version, use vegetable broth. For a vegan version, skip the Greek yogurt topping.
- Best substitution: You can substitute the lentils with chickpeas or white beans for a similar texture and protein content.
- Make-ahead: Prepare the broth and lentils up to 2 days in advance. Cook the noodles just before serving.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the soup is too thick, thin it out with a bit more water or broth. If it's too thin, simmer it for a few more minutes to reduce the liquid.
Want to level up this recipe?
High-quality vegetable broth — A great broth is the key to a flavorful soup. Using a high-quality broth pays off in taste. → Check price on Amazon
Easy Persian Noodle Soup with Lentils and Fresh Herbs
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 1 cup green or brown lentils
- 2 cups water
- 8 oz egg noodles
- 4 cups fresh spinach
- Salt, to taste
Seasonings
- Turmeric
- Cumin
- Paprika
- Black pepper
- Salt
Optional Toppings
- Fresh parsley, chopped
- Fresh mint, chopped
- Lemon wedges
- Greek yogurt
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
- Step 2: Add garlic, turmeric, cumin, paprika, and black pepper. Cook for 1 minute, stirring constantly.
- Step 3: Add vegetable broth, lentils, and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Step 4: Add egg noodles and cook until al dente. Stir in spinach and cook until wilted.
- Step 5: Season with salt to taste. Serve hot with desired toppings.
Notes
- Chef tip: For a vegetarian version, use vegetable broth. For a vegan version, skip the Greek yogurt topping.
- Best substitution: You can substitute the lentils with chickpeas or white beans for a similar texture and protein content.
- Make-ahead: Prepare the broth and lentils up to 2 days in advance. Cook the noodles just before serving.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the soup is too thick, thin it out with a bit more water or broth. If it's too thin, simmer it for a few more minutes to reduce the liquid.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: The broth and lentils can be made ahead. Cook the noodles just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 18g
- Fat: 7g
- Carbs: 55g
- Fiber: 15g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Persian Noodle Soup with Lentils and Fresh Herbs FAQs
Yes, prepare the broth and lentils up to 2 days in advance. Cook the noodles just before serving.
Ensure you're toasting the spices properly and using a good-quality broth. Also, season to taste before serving.
Yes, cook the lentils and broth in the slow cooker on low for 6-8 hours. Add the noodles and spinach in the last 20 minutes of cooking.
Ash is a thicker, more porridge-like soup, while Persian Noodle Soup has a more brothy consistency.
Yes, feel free to customize the soup with your favorite fresh herbs like cilantro, dill, or parsley.
A Warm Final Note
I can’t wait for you to try Easy Persian Noodle Soup with Lentils and Fresh Herbs and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
