Easy Persian Noodle Soup with Lentils and Fresh Herbs
Easy Persian Noodle Soup is a cozy, hearty bowl that’s better than takeout. After making this many times, I discovered the trick to the perfect balance of flavors. The fresh herbs and lentils create a comforting, golden soup that’s perfect for busy weeknights. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Crispy Air Fryer Chicken Cutlets and Easy Baked Sea Bass with Olives and Cherry Tomatoes.
Why This Easy Persian Noodle Soup with Lentils and Fresh Herbs Is Pure Comfort
- Easy to make with simple ingredients
- Packed with protein and fiber from lentils
- Customizable with your favorite herbs and spices
- Comforting and satisfying for a quick dinner
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
- Fresh Herbs
- Turmeric
- Cumin
- Salt
- Pepper
- Optional: Yogurt
- Optional: Lemon
- Optional: Fresh Herbs
đź“ť Ingredient Notes
- Lentils: Green or brown lentils work best for this recipe.
- Noodles: Any thin noodle like vermicelli or spaghetti can be used.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy with quick cooking lentils. → See on Amazon
- Immersion Blender — Easily blend the soup to your desired consistency. → See on Amazon
How to Make Easy Persian Noodle Soup with Lentils and Fresh Herbs
- Step 1: Sauté onion until golden. Add spices and cook for 1 minute.
- Step 2: Stir in lentils, tomato paste, and water. Bring to a boil, then reduce heat and simmer.
- Step 3: Add noodles and cook until tender. Blend half the soup for a creamy texture (optional).
- Step 4: Stir in fresh herbs and serve with your favorite toppings.
Cook's Tips for Perfect Easy Persian Noodle Soup with Lentils and Fresh Herbs
- Common mistake and fix: Don't overcook the lentils to prevent them from becoming mushy. Add them after the soup has simmered for a few minutes.
- Pro tip: For a creamier soup, blend half the soup before serving.
- Pro tip: Customize the soup with your favorite herbs and spices for a unique twist.
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 for up to 5 days. Make-ahead tip: The soup can be made ahead and reheated before serving.
Freezing Easy Persian Noodle Soup with Lentils and Fresh Herbs
Freeze individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, omit the optional chicken broth and use vegetable broth instead.
- Best substitution: Substitute the lentils with chickpeas for a different texture and flavor.
- Make-ahead: The soup can be made up to 2 days ahead and reheated before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little water or broth before serving.
Want to level up this recipe?
High-quality Non-Stick Pot — Ensures even cooking and easy cleanup for this soup and many others. → Check price on Amazon
Easy Persian Noodle Soup with Lentils and Fresh Herbs
Ingredients
Main Ingredients
- Lentils
- Noodles
- Onion
- Tomato Paste
- Fresh Herbs
Seasonings
- Turmeric
- Cumin
- Salt
- Pepper
Optional Toppings
- Yogurt
- Lemon
- Fresh Herbs
Instructions
- Step 1: Sauté onion until golden. Add spices and cook for 1 minute.
- Step 2: Stir in lentils, tomato paste, and water. Bring to a boil, then reduce heat and simmer.
- Step 3: Add noodles and cook until tender. Blend half the soup for a creamy texture (optional).
- Step 4: Stir in fresh herbs and serve with your favorite toppings.
Notes
- Chef tip: For a vegetarian version, omit the optional chicken broth and use vegetable broth instead.
- Best substitution: Substitute the lentils with chickpeas for a different texture and flavor.
- Make-ahead: The soup can be made up to 2 days ahead and reheated before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little water or broth before serving.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: The soup can be made ahead and reheated before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 5g
- Carbs: 55g
- Fiber: 15g
- Sugar: 5g
- 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, the soup can be made ahead and reheated before serving. It also freezes well for up to 3 months.
The soup may have been overcooked or too much water was added. To fix, simmer the soup uncovered until it thickens to your desired consistency.
Yes, cook the soup on low for 6-8 hours or on high for 3-4 hours. Add the noodles in the last 30 minutes of cooking.
Chickpeas or kidney beans can be used as a substitute for lentils in this soup.
Yes, this recipe is gluten-free. However, ensure the noodles used are certified 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!
