Halal Iranian Herb and Bean Soup (Ash Reshteh)

• 1 cup chickpeas, ½ cup red lentils, ½ cup white beans (soaked)
• 1 large bunch each: spinach, parsley, cilantro, dill (chopped)
• 1 cup reshteh noodles or linguine broken
• 2 onions, thinly sliced
• 4 garlic cloves
• 6–8 cups vegetable broth
• 2 tbsp dried mint, turmeric, salt & pepper
• Olive oil, kashk or yogurt (plant-based) for topping

1. 1Cook soaked beans in broth until tender (40 min).
2. 2Fry onions until golden for topping. Sauté garlic and mint.
3. 3Add herbs, noodles, and spices to soup. Simmer 15–20 min.
4. 4Serve with fried onions and a swirl of plant-based yogurt.

Nutrition values are estimates.