Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- 6 cups vegetable broth
- 1 cup lentils, rinsed
- 1 cup cooked chickpeas
- 1 cup cooked navy beans
- 1 cup cooked kidney beans
- ½ pound Persian noodles or linguine
- 3 cups chopped spinach
- 1 cup chopped cilantro
- 1 cup chopped parsley
- 1 cup chopped dill
- Salt and pepper to taste
- Sour cream for serving (optional)
- Fried onions for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft.
- Stir in minced garlic and turmeric; cook until fragrant.
- Pour in vegetable broth and add lentils, chickpeas, navy beans, and kidney beans. Bring to a boil then reduce heat to simmer for 20 minutes.
- Incorporate noodles into the pot and cook for an additional 10 minutes until tender.
- Add spinach, cilantro, parsley, and dill; stir well and cook for another 5–7 minutes until greens wilt.
- Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg