Ash Reshteh

Ingredients

• •2 tbsp olive oil
• •1 onion, diced, divided
• •4 cloves garlic, minced
• •1 tbsp dried mint
• •1 tsp turmeric
• •Salt and pepper, to taste
• •6 cups vegetable or chicken broth
• •1 cup dried lentils
• •1 can (15 oz) kidney beans, drained
• •1 can (15 oz) chickpeas, drained
• •4 cups chopped spinach
• •2 cups chopped fresh herbs (parsley, cilantro, dill, chives)
• •8 oz reshteh noodles (or linguine, broken)
• •1/2 cup kashk (or sour cream/thick Greek yogurt with lemon)

Steps

1. 1.Sauté half the diced onion in the olive oil over low heat until golden brown and slightly crispy, then remove half of it and set aside for garnish.
2. 2.Add the garlic, dried mint, turmeric, salt, and pepper to the remaining onion in the pot and sauté for 3 minutes until aromatic.
3. 3.Pour in the broth and 2 cups water, add the dried lentils, cover, and simmer for 15 minutes.
4. 4.Add the drained kidney beans, chickpeas, chopped herbs, and spinach, cover, and simmer for another 15 minutes.
5. 5.Break the reshteh noodles into 2-3 inch pieces and add them to the pot, cooking covered for about 15 minutes more until tender.
6. 6.