Easy Persian Noodle Soup with Lentils and Fresh Herbs
Easy Persian Noodle Soup is a comforting, hearty soup that’s better than takeout. After making this many times, I’ve discovered the trick to a perfect broth. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Broccoli Pasta Recipe with Garlic and Parmesan and Easy Stuffed Grape Leaves with Lemon Rice and Herbs.
Why This Easy Persian Noodle Soup with Lentils and Fresh Herbs Is Pure Comfort
- Better than takeout flavor
- Comforting and hearty
- Easy and quick to make
- Packed with protein and fiber
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.
- lentils
- noodles
- onion
- tomato paste
- lemon juice
- turmeric
- cumin
- salt
- black pepper
- fresh herbs (parsley, cilantro, dill)
- Optional: yogurt
- Optional: crushed red pepper
- Optional: fresh herbs
đź“ť Ingredient Notes
- lentils: Green or brown lentils work best.
- noodles: Use any shape you prefer.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy → See on Amazon
- Immersion Blender — Makes blending the soup easy → See on Amazon
How to Make Easy Persian Noodle Soup with Lentils and Fresh Herbs
- Sauté onion: In a large pot, sauté onion until golden.
- Add spices: Stir in turmeric, cumin, salt, and black pepper.
- Cook lentils: Add lentils, water, and tomato paste. Bring to a boil, then reduce heat and simmer until lentils are tender.
- Blend soup: Use an immersion blender to partially blend the soup.
- Add noodles: Stir in noodles and cook until al dente.
- Finish soup: Stir in lemon juice and fresh herbs. Taste and adjust seasoning.
Cook's Tips for Perfect Easy Persian Noodle Soup with Lentils and Fresh Herbs
- : For a smoother soup, blend it more.
- Common mistake and fix: Don't overcook the noodles to prevent them from becoming mushy. Add them towards the end of cooking.
- : Make it vegetarian by using vegetable broth instead of chicken broth.
- : For a spicier soup, add more crushed red pepper.
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 the fridge for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated.
Freezing Easy Persian Noodle Soup with Lentils and Fresh Herbs
Freeze for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) until warmed through. Microwave: Reheat in the microwave until warmed through.
Recipe Notes
- Chef tip: Sautéing the onion first gives the soup a deeper flavor.
- Best substitution: Use spinach instead of fresh herbs for a different flavor profile.
- Make-ahead: Make the soup ahead and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, add more water or broth.
Want to level up this recipe?
High-quality 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
- lentils
- noodles
- onion
- tomato paste
- lemon juice
Seasonings
- turmeric
- cumin
- salt
- black pepper
- fresh herbs (parsley, cilantro, dill)
Optional Toppings
- yogurt
- crushed red pepper
- fresh herbs
Instructions
- Sauté onion: In a large pot, sauté onion until golden.
- Add spices: Stir in turmeric, cumin, salt, and black pepper.
- Cook lentils: Add lentils, water, and tomato paste. Bring to a boil, then reduce heat and simmer until lentils are tender.
- Blend soup: Use an immersion blender to partially blend the soup.
- Add noodles: Stir in noodles and cook until al dente.
- Finish soup: Stir in lemon juice and fresh herbs. Taste and adjust seasoning.
Notes
- Chef tip: Sautéing the onion first gives the soup a deeper flavor.
- Best substitution: Use spinach instead of fresh herbs for a different flavor profile.
- Make-ahead: Make the soup ahead and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, add more water or broth.
Storage
- Fridge: Store leftovers in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) until warmed through.
- Microwave reheat: Reheat in the microwave until warmed through.
- Make ahead: This soup can be made ahead and reheated.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 5g
- Carbs: 55g
- Fiber: 15g
- Sugar: 6g
- Sodium: 1200mg
- 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, make ahead and reheat when ready to serve.
You may have added too much water or not cooked the lentils long enough. To fix, simmer the soup until it thickens or add a cornstarch slurry.
Yes, cook on high pressure for 10 minutes with a natural release.
Use dried herbs. Start with half the amount and adjust to taste.
Yes, if you use gluten-free noodles.
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!
