Easy Persian Noodle Soup with Lentils and Fresh Herbs
Easy Persian Noodle Soup is a comforting, hearty winter soup that’s better than takeout. After making this many times, I’ve discovered the trick to a perfectly creamy broth is to blend some of the lentils. This cozy soup is filled with fresh herbs, tender noodles, and a rich, flavorful broth. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Smoked Salmon Gnocchi Dinner Recipe and Creamy Cajun Chicken Pasta Recipe Ready in Your Slow Cooker.
Why This Easy Persian Noodle Soup with Lentils and Fresh Herbs Is Pure Comfort
- A comforting, hearty soup for cold winter nights
- Better than takeout with a rich, flavorful broth
- Easy to make with simple ingredients
- Packed with fresh herbs and tender noodles
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.
- 2 cups green lentils
- 1 large onion
- 4 cloves garlic
- 2 carrots
- 2 celery stalks
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 1 lemon
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 cups vegetable broth
- 8 oz wide egg noodles
- Turmeric
- Cumin
- Salt and pepper
- Lemon juice
- Garlic
- Onion
- Optional: Crumbled feta cheese
- Optional: Drizzle of olive oil
- Optional: Sprinkle of red pepper flakes
📝 Ingredient Notes
- Lentils: Rinse lentils before cooking to remove any debris.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup right in the pot easy and mess-free. → See on Amazon
- Good quality vegetable broth — A rich broth is key to a flavorful soup. → See on Amazon
How to Make Easy Persian Noodle Soup with Lentils and Fresh Herbs
- Step 1: Rinse lentils and set aside. Dice onion, garlic, carrots, and celery. Chop fresh parsley and cilantro.
- Step 2: In a large pot, sauté onion, garlic, carrots, and celery until softened. Add spices and cook for another minute.
- Step 3: Add lentils, vegetable broth, and salt and pepper to the pot. Bring to a boil, then reduce heat and let simmer for 25-30 minutes, or until lentils are tender.
- Step 4: Use an immersion blender to blend about half of the soup until smooth. This will give the soup a creamy texture.
- Step 5: Add egg noodles to the pot and cook until al dente. Stir in lemon juice and adjust seasoning if needed.
- Step 6: Ladle soup into bowls and top with fresh herbs, crumbled feta, a drizzle of olive oil, and a sprinkle of red pepper flakes if desired.
Cook's Tips for Perfect Easy Persian Noodle Soup with Lentils and Fresh Herbs
- Common mistake and fix: Don't overcook the noodles. They can become mushy and lose their texture. Cook them separately if needed.
- Tip: For a smoother soup, blend a little more of the lentils. Just be careful not to blend too much and lose the texture of the lentils.
- Tip: Add a pinch of saffron for an extra touch of 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: This soup can be made ahead of time and reheated when ready to serve.
Freezing Easy Persian Noodle Soup with Lentils and Fresh Herbs
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat on the stovetop over medium heat until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a vegetarian version, omit the chicken broth and use vegetable broth instead.
- Best substitution: You can substitute the lentils with chickpeas or white beans if you prefer.
- Make-ahead: This soup can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the soup is too thick, add a little more broth or water to thin it out.
Want to level up this recipe?
Good quality vegetable broth — A rich broth is key to a flavorful soup. → Check price on Amazon
Easy Persian Noodle Soup with Lentils and Fresh Herbs
Ingredients
Main Ingredients
- 2 cups green lentils
- 1 large onion
- 4 cloves garlic
- 2 carrots
- 2 celery stalks
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 1 lemon
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 cups vegetable broth
- 8 oz wide egg noodles
Seasonings
- Turmeric
- Cumin
- Salt and pepper
- Lemon juice
- Garlic
- Onion
Optional Toppings
- Crumbled feta cheese
- Drizzle of olive oil
- Sprinkle of red pepper flakes
Instructions
- Step 1: Rinse lentils and set aside. Dice onion, garlic, carrots, and celery. Chop fresh parsley and cilantro.
- Step 2: In a large pot, sauté onion, garlic, carrots, and celery until softened. Add spices and cook for another minute.
- Step 3: Add lentils, vegetable broth, and salt and pepper to the pot. Bring to a boil, then reduce heat and let simmer for 25-30 minutes, or until lentils are tender.
- Step 4: Use an immersion blender to blend about half of the soup until smooth. This will give the soup a creamy texture.
- Step 5: Add egg noodles to the pot and cook until al dente. Stir in lemon juice and adjust seasoning if needed.
- Step 6: Ladle soup into bowls and top with fresh herbs, crumbled feta, a drizzle of olive oil, and a sprinkle of red pepper flakes if desired.
Notes
- Chef tip: For a vegetarian version, omit the chicken broth and use vegetable broth instead.
- Best substitution: You can substitute the lentils with chickpeas or white beans if you prefer.
- Make-ahead: This soup can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the soup is too thick, add a little more broth or water to thin it out.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat on the stovetop over medium heat until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: This soup can be made ahead of time and reheated when ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 5g
- 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, this soup can be made ahead of time and reheated when ready to serve. It will keep in the fridge for up to 5 days or in the freezer for up to 3 months.
If the soup is too thick, add a little more broth or water to thin it out. You can also blend a little more of the soup to make it smoother.
Yes, you can use chicken broth instead of vegetable broth for a different flavor profile. However, this will make the soup not vegetarian.
You can substitute the lentils with chickpeas or white beans if you prefer. This will change the texture and flavor of the soup slightly.
This soup is not gluten-free as it contains egg noodles. You can substitute the noodles with gluten-free noodles or rice to make it gluten-free.
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!
