Easy Persian Noodle Soup with Lentils and Fresh Herbs
Easy Persian Noodle Soup with Lentils and Fresh Herbs is a cozy, hearty soup that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to the perfect balance of flavors. The fresh herbs and lentils make this soup incredibly comforting, and it’s ready in just 30 minutes. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Korean Beef Ramen Recipe Ready in 25 Minutes and Easy Mediterranean Baked Cod with Tomatoes and Olives.
Why This Easy Persian Noodle Soup with Lentils and Fresh Herbs Is Pure Comfort
- Comforting and hearty for chilly nights
- Ready in just 30 minutes
- Packed with protein from lentils and noodles
- Easy to customize with your favorite herbs
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.
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup green lentils, rinsed
- 8 cups beef broth
- 1 cup uncooked wide egg noodles
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper, to taste
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- Optional: Crumbled feta cheese
- Optional: Sour cream or Greek yogurt
- Optional: Lemon wedges
đź“ť Ingredient Notes
- ground beef: You can substitute ground turkey or lamb if you prefer.
- lentils: Rinsing the lentils helps remove any bitter taste.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking lentils and noodles simultaneously. → See on Amazon
- Immersion Blender — Makes it easy to blend the soup right in the pot for a smoother texture. → See on Amazon
How to Make Easy Persian Noodle Soup with Lentils and Fresh Herbs
- Step 1: In a large pot, cook ground beef, onion, and garlic over medium heat until browned. Drain excess fat.
- Step 2: Add lentils, beef broth, turmeric, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Step 3: Add uncooked noodles and cook for an additional 10-15 minutes, until noodles are tender and lentils are soft.
- Step 4: Stir in fresh parsley and cilantro. Taste and adjust seasoning if needed. Serve hot with desired toppings.
Cook's Tips for Perfect Easy Persian Noodle Soup with Lentils and Fresh Herbs
- Common mistake and fix: Don't overcook the noodles. They can become mushy and ruin the texture of the soup. Add them towards the end of cooking.
- Substitution tip: You can substitute the ground beef with ground turkey or lamb for a different flavor profile.
- Make-ahead tip: This soup freezes well. Make a big batch and freeze individual portions for later use.
- Serving tip: Serve this soup with a side of crusty bread for a satisfying meal.
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 in the fridge for up to 5 days. Make-ahead tip: You can make this soup ahead of time and reheat it when needed. The flavors will meld together even more.
Freezing Easy Persian Noodle Soup with Lentils and Fresh Herbs
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: Sautéing the onions and garlic with the ground beef adds extra flavor to the soup.
- Best substitution: If you don't have fresh herbs, you can use dried herbs. Use half the amount called for in the recipe.
- Make-ahead: This soup can be made ahead of time and reheated when needed. The flavors will meld together even more.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the soup is too thick, add more broth or water to reach your desired consistency.
Want to level up this recipe?
High-quality beef broth — Using a flavorful broth is key to a delicious soup. A good quality broth pays for itself in taste. → Check price on Amazon
Easy Persian Noodle Soup with Lentils and Fresh Herbs
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup green lentils, rinsed
- 8 cups beef broth
- 1 cup uncooked wide egg noodles
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper, to taste
Seasonings
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
Optional Toppings
- Crumbled feta cheese
- Sour cream or Greek yogurt
- Lemon wedges
Instructions
- Step 1: In a large pot, cook ground beef, onion, and garlic over medium heat until browned. Drain excess fat.
- Step 2: Add lentils, beef broth, turmeric, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Step 3: Add uncooked noodles and cook for an additional 10-15 minutes, until noodles are tender and lentils are soft.
- Step 4: Stir in fresh parsley and cilantro. Taste and adjust seasoning if needed. Serve hot with desired toppings.
Notes
- Chef tip: Sautéing the onions and garlic with the ground beef adds extra flavor to the soup.
- Best substitution: If you don't have fresh herbs, you can use dried herbs. Use half the amount called for in the recipe.
- Make-ahead: This soup can be made ahead of time and reheated when needed. The flavors will meld together even more.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the soup is too thick, add more broth or water to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: You can make this soup ahead of time and reheat it when needed. The flavors will meld together even more.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 12g
- Carbs: 35g
- Fiber: 8g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 50mg
- Sat. Fat: 5g
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, you can make this soup ahead of time and reheat it when needed. The flavors will meld together even more.
Ensure you're using a flavorful broth and sautéing the onions and garlic with the ground beef to add extra flavor. You can also add more spices to taste.
Yes, you can make this soup in the slow cooker. Cook the ground beef, onions, and garlic on the stove first, then transfer to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Persian Noodle Soup is made with lentils and wide egg noodles, while Ash-e Reshteh is made with chickpeas, kidney beans, and a variety of herbs and greens. Both soups are comforting and hearty, but they have different flavor profiles.
Yes, this soup freezes well. Make a big batch and freeze individual portions for later use. Thaw overnight in the fridge before reheating.
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!
