Easy Persian Noodle Soup with Lentils and Fresh Herbs
Easy Persian Noodle Soup with Lentils and Fresh Herbs is a comforting, aromatic soup that’s better than takeout and ready in just 30 minutes. After making this many times, I’ve discovered the trick to the perfect balance of flavors. This cozy soup is filled with tender noodles, creamy lentils, and fresh herbs. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Crispy Baked Chickpea Patties with Fresh Herbs Recipe and Fresh Thai Mango Green Papaya Salad with Chili Lime Dressing.
Why This Easy Persian Noodle Soup with Lentils and Fresh Herbs Is Pure Comfort
- It's ready in just 30 minutes
- The perfect balance of aromatic flavors
- Comforting and satisfying for any meal
- Better than takeout and easy to customize
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, finely chopped
- 2 cloves garlic, minced
- 1 cup green lentils, rinsed and picked over
- 8 cups beef broth
- 1 lb wide egg noodles
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Optional: Lemon wedges
- Optional: Crispy Baked Chickpea Patties (optional)
- Optional: Fresh herbs for garnish
đź“ť Ingredient Notes
- ground beef: You can substitute with ground turkey or lamb if preferred.
- lentils: Using green lentils is traditional, but you can also use brown or black lentils.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking lentils and noodles simultaneously. → See on Amazon
- High-quality beef broth — Enhances the flavor of the soup, making it taste homemade. → See on Amazon
How to Make Easy Persian Noodle Soup with Lentils and Fresh Herbs
- Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
- Cook ground beef: Add ground beef to the pot and cook until browned. Drain excess fat.
- Add spices and tomato paste: Stir in turmeric, cumin, salt, black pepper, cinnamon, cardamom, and cayenne pepper (if using). Add tomato paste and cook for 1 minute.
- Add lentils and broth: Stir in lentils and beef broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
- Cook noodles: In a separate pot, cook egg noodles according to package instructions. Drain and set aside.
- Combine and serve: Add cooked noodles to the soup pot. Stir in fresh parsley and cilantro. Serve with lemon wedges and optional toppings.
Cook's Tips for Perfect Easy Persian Noodle Soup with Lentils and Fresh Herbs
- Common mistake and fix: Avoid overcooking the noodles. They can become mushy and lose their texture. Cook them separately and add them to the soup just before serving.
- Pro tip: For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
- Pro tip: To make this soup ahead, prepare all the ingredients separately and store them in the refrigerator. Cook the lentils and broth together, then add the cooked noodles just before serving.
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 refrigerator for up to 5 days. Make-ahead tip: You can make the lentil and broth mixture ahead of time. Cook the noodles separately and add them just before serving.
Freezing Easy Persian Noodle Soup with Lentils and Fresh Herbs
Freeze individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: To make this soup more like Ash (Persian thick soup), use less broth and cook the noodles directly in the pot with the lentils.
- Best substitution: You can substitute the ground beef with ground turkey or lamb for a different flavor profile.
- Make-ahead: Prepare all the ingredients separately and store them in the refrigerator. Cook the lentils and broth together, then add the cooked noodles just before serving.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup becomes too thick, thin it out with a little water or additional broth.
Want to level up this recipe?
High-quality beef broth — Enhances the flavor of the soup, making it taste homemade. → Check price on Amazon
Easy Persian Noodle Soup with Lentils and Fresh Herbs
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup green lentils, rinsed and picked over
- 8 cups beef broth
- 1 lb wide egg noodles
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
Seasonings
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp tomato paste
- 2 tbsp olive oil
Optional Toppings
- Lemon wedges
- Crispy Baked Chickpea Patties (optional)
- Fresh herbs for garnish
Instructions
- Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
- Cook ground beef: Add ground beef to the pot and cook until browned. Drain excess fat.
- Add spices and tomato paste: Stir in turmeric, cumin, salt, black pepper, cinnamon, cardamom, and cayenne pepper (if using). Add tomato paste and cook for 1 minute.
- Add lentils and broth: Stir in lentils and beef broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
- Cook noodles: In a separate pot, cook egg noodles according to package instructions. Drain and set aside.
- Combine and serve: Add cooked noodles to the soup pot. Stir in fresh parsley and cilantro. Serve with lemon wedges and optional toppings.
Notes
- Chef tip: To make this soup more like Ash (Persian thick soup), use less broth and cook the noodles directly in the pot with the lentils.
- Best substitution: You can substitute the ground beef with ground turkey or lamb for a different flavor profile.
- Make-ahead: Prepare all the ingredients separately and store them in the refrigerator. Cook the lentils and broth together, then add the cooked noodles just before serving.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup becomes too thick, thin it out with a little water or additional broth.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: You can make the lentil and broth mixture ahead of time. Cook the noodles separately and add them just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 30g
- Fat: 15g
- Carbs: 55g
- Fiber: 8g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 60mg
- 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 prepare all the ingredients separately and store them in the refrigerator. Cook the lentils and broth together, then add the cooked noodles just before serving.
This could be due to using too much broth or not cooking the lentils long enough. To fix, simmer the soup until it thickens, or add a cornstarch slurry to thicken it quickly.
Yes, you can freeze individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
Yes, cook the lentils and broth in the slow cooker on low for 6-8 hours. Add the cooked noodles just before serving.
Persian Noodle Soup is a thinner, more soup-like dish, while Ash is a thicker, more stew-like dish. The main difference is the amount of broth used and how the noodles are cooked.
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!
