Easy Persian Noodle Soup with Lentils and Fresh Herbs
Easy Persian Noodle Soup is a comforting, better-than-takeout meal that’s perfect for busy weeknights. After making this soup many times, I’ve discovered the trick to a rich, flavorful broth. The fresh herbs and lentils make this soup cozy and hearty. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Chicken Grape Salad Recipe for Quick Healthy Lunch and Easy Garlic Parmesan Chicken and Potatoes Crockpot Dinner.
Why This Easy Persian Noodle Soup with Lentils and Fresh Herbs Is Pure Comfort
- Better than takeout
- Cozy and hearty
- Packed with fresh herbs and lentils
- Easy to make
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
- Onion
- Garlic
- Tomato paste
- Fresh herbs (parsley, cilantro, dill)
- Turmeric
- Cumin
- Salt
- Black pepper
- Lemon juice
- Olive oil
- Optional: Yogurt
- Optional: Crushed red pepper
- Optional: Lemon wedges
đź“ť Ingredient Notes
- Lentils: Green or brown lentils work best.
- Noodles: Use thin, medium, or wide noodles.
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 onions, garlic, and spices in olive oil.
- Step 2: Add lentils, tomato paste, 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
- : For a smoother soup, blend it until smooth before adding the noodles.
- Common mistake and fix: Don't overcook the noodles. They can become mushy. Add them at the end and cook until al dente.
- : Add more water if the soup becomes too thick.
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 can be made up to 2 days ahead and reheated.
Freezing Easy Persian Noodle Soup with Lentils and Fresh Herbs
Freeze individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: Add a pinch of saffron for a more vibrant color and flavor.
- Best substitution: Use red lentils instead of green or brown lentils for a creamier soup.
- Make-ahead: The soup can be made ahead and reheated.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the soup becomes too thick, add more water or broth.
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Easy Persian Noodle Soup with Lentils and Fresh Herbs
Ingredients
Main Ingredients
- Lentils
- Noodles
- Onion
- Garlic
- Tomato paste
- Fresh herbs (parsley, cilantro, dill)
Seasonings
- Turmeric
- Cumin
- Salt
- Black pepper
- Lemon juice
- Olive oil
Optional Toppings
- Yogurt
- Crushed red pepper
- Lemon wedges
Instructions
- Step 1: Sauté onions, garlic, and spices in olive oil.
- Step 2: Add lentils, tomato paste, 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: Add a pinch of saffron for a more vibrant color and flavor.
- Best substitution: Use red lentils instead of green or brown lentils for a creamier soup.
- Make-ahead: The soup can be made ahead and reheated.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the soup becomes too thick, add more water or broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: The soup can be made up to 2 days ahead and reheated.
Nutrition Per Serving
- Calories: 350
- Protein: 18g
- Fat: 8g
- Carbs: 50g
- Fiber: 15g
- Sugar: 5g
- 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 can be made up to 2 days ahead and reheated.
You may have used too much tomato paste or not enough water. Adjust the ratio next time.
Yes, freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, follow the same instructions but cook the lentils under high pressure for 8 minutes.
Ash is a thicker, more porridge-like soup, while Persian Noodle Soup has a brothier base.
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!
