Soup

Ash-e Reshteh (Iran)

Name: Ash-e Reshteh (Iran)
Total time: 75 min
Yield: serves 4
Ingredients: 200g Wheat noodles; 100g Red lentils; 150g Kidney beans; 200g Spinach; 100g Kashk (petit-lait fermenté); 2 Onion

Preparation time: 1 h 15
Servings: serves 4

Ingredients

serves 4

Wheat noodles — to buy200g
Red lentils — to buy100g
Kidney beans — to buy150g
Spinach — to buy200g
Kashk (petit-lait fermenté) — to buy100g
Onion — to buy2

Preparation

Cook the sliced onions in the oil until nicely browned and caramelised, set half aside for garnish.
In a large pot, cook the lentils and kidney beans in plenty of water for 20 minutes, until they start to soften.
Add the chopped spinach and half of the browned onions, continue cooking for 15 minutes.
Add the noodles and cook 15-20 more minutes, stirring occasionally so they do not stick, until the soup is nice and thick.
Serve in bowls, topped generously with kashk and the remaining fried onions.