Persian Noodle Soup Recipe

Rinse the lentils under cold water and pick out any debris. In a large pot, combine the broth, water and rinsed lentils. Bring to a boil over high heat.

Reduce heat to a simmer, cover partially and cook the lentils for 15–20 minutes until just tender. If using quick-cooking lentils, check earlier (10–12 minutes).

Add the drained garbanzo and kidney beans to the pot, along with salt, black pepper, turmeric and ½ tsp dried mint (if using). Simmer uncovered for another 8–10 minutes to allow flavors to meld. Taste and adjust seasoning.

While the legumes simmer, bring a separate pot of salted water to a boil. Add the wheat noodles and cook according to package directions until al dente (usually 4–7 minutes for thin vermicelli).

Drain the noodles well and rinse briefly under warm water to stop cooking. Set aside.

When the lentils and beans are tender, add the cooked noodles to the soup pot and simmer together for 2–3 minutes to warm through and allow noodles to absorb some broth.

While soup and noodles are finishing, combine the chopped parsley, cilantro, dill and chives (or green onions) in a small bowl. Add lemon juice and ¼ tsp salt and toss. Taste and adjust seasoning. Set aside to serve fresh on each bowl.

Heat ½ cup vegetable oil in a medium skillet over medium-high heat. Add the thinly sliced onion in batches and fry, stirring occasionally, until deeply golden brown and crisp (8–12 minutes). Remove with a slotted spoon to a plate lined with paper towels to drain and cool. Reserve the onion oil if desired for extra flavor.

In a small sauté pan, melt 2 tablespoons butter or heat 2 tbsp oil over medium heat. Add the minced garlic and fry briefly (30–60 seconds) until fragrant and lightly golden—be careful not to burn. Remove immediately to a small bowl.

In the same small pan, add 1 tsp dried mint to the remaining butter or oil and fry for 10–20 seconds until aromatic. Pour the fried mint and garlic (and any flavored oil) into a small bowl. This will be used as a finishing garnish.

If using yogurt instead of whey: whisk ½ cup plain yogurt until smooth and thin slightly with 1–2 tablespoons warm soup broth to temper, creating a pourable whey-like liquid.

To assemble: ladle soup (broth, noodles, lentils and beans) into warm bowls. Spoon a tablespoon or two of whey/yogurt liquid over each bowl (or serve on the side).

Top each bowl with a generous sprinkle of the fresh herb mix, then scatter fried onions over the top. Drizzle the fried mint and garlic oil over the herbs and onions. Finish with a small drizzle of olive oil and a pinch of crushed red pepper if you like heat.

Serve immediately with lemon wedges on the side for extra brightness.