Iranian Ash Reshteh with Herbs and Noodles - A Hearty Soup

1. 1

   Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.

2. 2

   Stir in minced garlic, turmeric, salt, and pepper. Sauté for another minute until fragrant.

3. 3

   Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.

4. 4

   Mix in the chopped spinach, parsley, and coriander, cooking for another 10 minutes.

5. 5

   Add reshteh noodles and cook until tender, about 5-7 minutes. Adjust seasoning to taste.

6. 6

   Serve hot, garnished with a dollop of yogurt and crispy onions on top.

Per serving