Ingredients
Original recipe: 6 servings. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 120 gDry brown lentils, rinsed
- 240 gCanned chickpeas, drained
- 240 gCanned kidney beans, drained and rinsed
- 120 gReshteh wheat noodles, broken
- 250 gSpinach, chopped
- 50 gParsley, chopped
- 50 gCilantro, chopped
- 30 gDill, chopped
- 250 gOnion, thinly sliced
- 4 cloveGarlic, minced
- 4 tbspOlive oil, divided
- ¾ tspGround turmeric
- 2 tspDried mint
- 100 gPasteurized liquid kashk
- ½ tspFine salt
- 1700 mlWater
Make it
- Heat 3 tablespoons of oil in a large pot and cook the onion over medium-low heat for 15 minutes until golden. Reserve a third for topping. Add the garlic and turmeric to the pot for 30 seconds.
- Add the lentils and water. Simmer partly covered for 25–30 minutes until the lentils are nearly tender, then add the chickpeas, kidney beans, spinach, parsley, cilantro, dill and salt.
- Simmer for 8 minutes, add the broken reshteh and cook for the packet time, usually 8–12 minutes, stirring often so the noodles do not stick. The beans should be hot and the noodles tender.
- Stir half the pasteurized kashk into the soup and warm gently. In a small pan, warm the remaining tablespoon of oil, add the dried mint for 15 seconds and immediately remove from the heat.
- Ladle into six bowls. Top with the reserved onion, remaining kashk and mint oil. Serve hot, loosening the pot with hot water if the noodles absorb too much liquid.
Ingredients, recipe context & sources
Ingredient flags: Milk, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.