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Ash Reshteh (Persian Noodle Soup)

yield: 6 total time: 75 minutes
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Ingredients

  • 2 tablespoons canola oil See Note #1
  • 1 sweet onion large, Diced
  • 1/2 cup brown lentils
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 5 cups water
  • 1 1/2 cups herb mix Ash Dried, See Note #2
  • 1 can chickpeas 15 oz See Note #3
  • 1 can pinto beans 15 oz See Note #3
  • 8 ounces noodles Persian Flat, Reshteh Ash See Note #4
  • 4 tablespoons olive oil divided
  • 1 onion large, thinly sliced
  • 4 cloves garlic minced
  • 2 tablespoons dried mint See Note #5
  • 1/2 teaspoon turmeric
  • 1 cup whey Liquid Kashk, Yogurt, See Note #6

Nutrition

  • Calories : 520 calories
  • Carbohydrate : 77 grams
  • Cholesterol : 30 milligrams
  • Fat : 17 grams
  • Fiber : 12 grams
  • Protein : 18 grams
  • SaturatedFat : 2.5 grams
  • Sodium : 500 milligrams
  • Sugar : 7 grams
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