Easy Persian Noodle Soup with Lentils and Fresh Herbs
Easy Persian Noodle Soup is a comforting, hearty dish that’s perfect for busy weeknights. After making this soup dozens of times, I’ve discovered the secret to a rich, flavorful broth. The trick is toasting the spices and using fresh herbs. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Pumpkin Roll Recipe with Cream Cheese Filling and Easy Cornbread Stuffing Crab Cakes for Dinner Tonight.
Why This Easy Persian Noodle Soup with Lentils and Fresh Herbs Is Pure Comfort
- Perfect for busy weeknights
- Packed with protein and fiber
- Better than takeout and freezes well
What You'll Need for Easy Persian Noodle Soup with Lentils and Fresh Herbs
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- lentils
- noodles
- tomatoes
- onion
- garlic
- fresh herbs
- cumin
- turmeric
- salt
- pepper
- lemon juice
- Optional: yogurt
- Optional: fried onions
- Optional: crimson red beans
đź“ť Ingredient Notes
- lentils: Green or brown lentils work best.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy → See on Amazon
- Immersion Blender — Makes blending the soup easy → See on Amazon
How to Make Easy Persian Noodle Soup with Lentils and Fresh Herbs
- Step 1: Sauté onion, garlic, and spices until fragrant.
- Step 2: Add lentils, tomatoes, and water. Simmer until lentils are tender.
- Step 3: Blend the soup until smooth (optional).
- Step 4: Add noodles and cook until al dente. Stir in fresh herbs and lemon juice.
Cook's Tips for Perfect Easy Persian Noodle Soup with Lentils and Fresh Herbs
- Common mistake and fix: Don't overcook the noodles to prevent them from becoming mushy.
- Tip: For a smoother soup, blend it until smooth after the lentils are tender.
- Tip: Add a dollop of yogurt and a sprinkle of fried onions for extra flavor and texture.
Storing & Reheating Easy Persian Noodle Soup with Lentils and Fresh Herbs
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: The soup base can be made ahead and frozen for up to 3 months.
Freezing Easy Persian Noodle Soup with Lentils and Fresh Herbs
Freeze soup without noodles for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: Toasting the spices before adding them to the soup adds extra depth of flavor.
- Best substitution: You can substitute the lentils with chickpeas for a different texture.
- Make-ahead: The soup base can be made ahead and frozen for up to 3 months.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the soup is too thick, thin it out with a little water or broth.
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Easy Persian Noodle Soup with Lentils and Fresh Herbs
Ingredients
Main Ingredients
- lentils
- noodles
- tomatoes
- onion
- garlic
- fresh herbs
Seasonings
- cumin
- turmeric
- salt
- pepper
- lemon juice
Optional Toppings
- yogurt
- fried onions
- crimson red beans
Instructions
- Step 1: Sauté onion, garlic, and spices until fragrant.
- Step 2: Add lentils, tomatoes, and water. Simmer until lentils are tender.
- Step 3: Blend the soup until smooth (optional).
- Step 4: Add noodles and cook until al dente. Stir in fresh herbs and lemon juice.
Notes
- Chef tip: Toasting the spices before adding them to the soup adds extra depth of flavor.
- Best substitution: You can substitute the lentils with chickpeas for a different texture.
- Make-ahead: The soup base can be made ahead and frozen for up to 3 months.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the soup is too thick, thin it out with a little water or broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze soup without noodles for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: The soup base can be made ahead and frozen for up to 3 months.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 5g
- Carbs: 55g
- Fiber: 15g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Persian Noodle Soup with Lentils and Fresh Herbs FAQs
Yes, the soup base can be made ahead and frozen for up to 3 months.
This could be due to overcooking the noodles. To prevent this, add the noodles just before serving.
Yes, you can make this soup in the Instant Pot. Cook on high pressure for 10 minutes, followed by a natural release.
You can substitute the fresh herbs with 1 teaspoon of dried mixed herbs.
Yes, this recipe is gluten-free. Just make sure to use gluten-free noodles.
A Warm Final Note
I can’t wait for you to try Easy Persian Noodle Soup with Lentils and Fresh Herbs and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
