Easy Persian Noodle Soup with Lentils and Fresh Herbs
Easy Persian Noodle Soup with Lentils and Fresh Herbs is a comforting, hearty soup that’s perfect for cold winter nights. After making this many times, I’ve discovered the trick to the perfect broth. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Gluten-Free Orange Chicken Recipe for Dinner and Easy Sweet Chili Halloumi Wraps Ready in 20 Minutes.
Why This Easy Persian Noodle Soup with Lentils and Fresh Herbs Is Pure Comfort
- A comforting blend of flavors in every spoonful
- Ready in just 30 minutes for a quick weeknight meal
- Packed with protein and fiber from lentils for a satisfying soup
- Customize with your favorite herbs and toppings
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 cup green lentils
- 8 cups vegetable broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup broken spaghetti or angel hair pasta
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cilantro
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper, to taste
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper, to taste
- Optional: Lemon wedges
- Optional: Crumbled feta or goat cheese
- Optional: Drizzle of olive oil
- Optional: Sprinkle of red pepper flakes
📝 Ingredient Notes
- green lentils: Rinse and pick over lentils before cooking.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks lentils perfectly → See on Amazon
- Immersion Blender — Makes blending the soup easy and safe → See on Amazon
How to Make Easy Persian Noodle Soup with Lentils and Fresh Herbs
- Step 1: In a large pot, combine lentils, broth, onion, garlic, carrots, celery, turmeric, cumin, salt, and pepper. Bring to a boil.
- Step 2: Reduce heat, cover, and let simmer for 20 minutes or until lentils are tender.
- Step 3: Add broken spaghetti or angel hair pasta to the pot. Cook until al dente, about 5-7 minutes.
- Step 4: Stir in chopped parsley and cilantro. Taste and adjust seasoning if needed.
- Step 5: Ladle soup into bowls and serve with your favorite toppings.
Cook's Tips for Perfect Easy Persian Noodle Soup with Lentils and Fresh Herbs
- Common mistake and fix: Don't overcook the pasta. It will continue to cook in the hot soup and can become mushy.
- Pro tip: For a creamier soup, blend half of it with an immersion blender before adding the pasta.
- Pro tip: Add a pinch of saffron for a more authentic Persian flavor.
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.
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 (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, omit the feta or use a vegan alternative.
- Best substitution: You can substitute the lentils with chickpeas or kidney beans.
- Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for later.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- 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 vegetable broth — Makes a big difference in the flavor of the soup → Check price on Amazon
Easy Persian Noodle Soup with Lentils and Fresh Herbs
Ingredients
Main Ingredients
- 1 cup green lentils
- 8 cups vegetable broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup broken spaghetti or angel hair pasta
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cilantro
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper, to taste
Seasonings
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper, to taste
Optional Toppings
- Lemon wedges
- Crumbled feta or goat cheese
- Drizzle of olive oil
- Sprinkle of red pepper flakes
Instructions
- Step 1: In a large pot, combine lentils, broth, onion, garlic, carrots, celery, turmeric, cumin, salt, and pepper. Bring to a boil.
- Step 2: Reduce heat, cover, and let simmer for 20 minutes or until lentils are tender.
- Step 3: Add broken spaghetti or angel hair pasta to the pot. Cook until al dente, about 5-7 minutes.
- Step 4: Stir in chopped parsley and cilantro. Taste and adjust seasoning if needed.
- Step 5: Ladle soup into bowls and serve with your favorite toppings.
Notes
- Chef tip: For a vegetarian version, omit the feta or use a vegan alternative.
- Best substitution: You can substitute the lentils with chickpeas or kidney beans.
- Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for later.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- 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.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: You can make this soup ahead of time and reheat it when needed.
Nutrition Per Serving
- Calories: 320
- Protein: 18g
- Fat: 4g
- Carbs: 55g
- Fiber: 15g
- Sugar: 6g
- 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, you can make this soup ahead of time and reheat it when needed. It will keep in the fridge for up to 5 days or in the freezer for up to 3 months.
The key to a flavorful soup is to build the flavors layer by layer. Start with sautéing the onions and garlic, then add the spices, and finally the broth. This will help to develop a rich, complex flavor.
Yes, you can make this soup in the slow cooker. Combine all the ingredients except the pasta in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Then, add the pasta and cook for an additional 10-15 minutes.
You can substitute the fresh herbs with 1 tablespoon of dried parsley and 1 tablespoon of dried cilantro. However, the flavor will not be as fresh and vibrant as with fresh herbs.
This soup is gluten-free as long as you use gluten-free vegetable broth and skip the pasta or use gluten-free pasta.
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!
