Ash Reshteh

Ingredients

• 8 oz reshteh (Persian noodles) or linguine
• 1 cup chickpeas, cooked
• 1 cup kidney beans, cooked
• 1 cup lentils
• 4 cups mixed fresh herbs (spinach, parsley, cilantro, chives), chopped
• 2 onions, thinly sliced
• 4 cloves garlic, minced
• 1/2 cup kashk (whey) or plain yogurt
• Dried mint, for garnish
• 3 tbsp oil
• Salt and pepper, to taste

Instructions

1. 1Cook lentils in water until nearly tender, then add chickpeas, kidney beans, and half the sliced onions.
2. 2Add the chopped herbs and simmer 20 minutes until the greens soften.
3. 3Break the reshteh noodles into the pot and cook until tender, about 10 minutes, adding water as needed.
4. 4Season with salt and pepper.
5. 5Fry the remaining onions and garlic in oil until deep golden and crisp.
6. 6Ladle the soup into bowls and top with kashk, the fried onion-garlic oil, and a sprinkle of dried mint.

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