Reshteh (Rashti) or Lentil Noodle Soup

Reshteh, reshti or Lentil Noodle Stew, is a delicious and hearty Iranian stew or soup that combines lentils, noodles, and a variety of herbs and spices. It’s a comforting and nutritious dish. 

Ingredients

For the Soup:

• 1 cup green or brown lentils, rinsed and drained
• 1 cup reshteh noodles (you can also use fettuccine or linguine pasta broken into small pieces)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 6 cups vegetable or chicken broth
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and black pepper to taste
• 2 tablespoons tomato paste
• 2 tablespoons fresh lime juice

For the Herb Mixture (Sabzi Polow):

• 2 cups chopped fresh herbs (a combination of parsley, cilantro, dill, and green onions)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/2 teaspoon ground saffron (dissolved in 2 tablespoons hot water)
• Salt and black pepper to taste

Preparation

1. Prepare the Lentils:
   • In a large pot, heat 2 tablespoons of vegetable oil over medium heat.
   • Add the finely chopped onion and sauté until translucent.
   • Add minced garlic, ground turmeric, ground cumin, and ground cinnamon. Sauté for another 2 minutes until the spices are fragrant.
2. Add Lentils:
   • Add the rinsed lentils to the pot and stir to coat them with the onion and spice mixture.
3. Pour Broth:
   • Pour in the vegetable or chicken broth, and bring the mixture to a boil.
   • Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the lentils are tender.
4. Add Noodles:
   • Add the reshteh noodles (or broken fettuccine) to the soup. Cook until the noodles are tender, usually about 10-15 minutes.
5. Season and Thicken:
   • Stir in the tomato paste, fresh lime juice, and season with salt and black pepper to taste.
   • If you prefer a thicker soup, you can continue simmering until it reaches your desired consistency.
6. Prepare the Herb Mixture:
   • In a separate pan, heat 2 tablespoons of vegetable oil over medium heat.
   • Add minced garlic and sauté for a minute.
   • Add the chopped fresh herbs and sauté until they are fragrant and slightly wilted.
   • Season with salt and black pepper, and drizzle the saffron water over the herbs.
7. Serve:
   • To serve, ladle the lentil and noodle soup into bowls.
   • Top each serving with a generous spoonful of the herb mixture (Sabzi Polow).

Enjoy your homemade Reshteh, Rashti or Lentil Noodle Soup! It’s customary to serve this soup during Nowruz (Persian New Year) and other special occasions in Iran.