Ingredients
Scale
- 1 cup legumes (e.g., lentils or chickpeas)
- 200 g noodles (reshteh or rice noodles)
- 1 bunch fresh herbs (parsley, cilantro, green onions)
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon turmeric
- 6 cups vegetable broth
- 1 cup vegan yogurt (optional)
Instructions
- Prepare your ingredients by rinsing the legumes and chopping the herbs.
- In a large pot over medium heat, sauté diced onion in a splash of vegetable broth until translucent. Add minced garlic and cook until fragrant.
- Stir in the legumes and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until tender.
- Add noodles and turmeric; simmer for an additional 10 minutes until noodles are cooked through.
- Stir in chopped fresh herbs and let simmer for another few minutes before serving.
- Ladle into bowls, topping with vegan yogurt if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 560mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg