Plant based recipes

Recipes

Simple (and vegan) Ash-e-Reshteh

SERVING SIZE
PREP TIME

My version is plant-based, but traditionally kashk (Persian-style whey) is served on top

Ash reshteh is a popular Iranian soup that's simple, easy and very flavorful. This plant-based version is made with herbs, legumes and caramelized onion and is chock full of flavor and nutrition.

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  • ¼ cup dried chickpeas

  • ¼ cup dried red beans

  • 1 cup dried green or brown lentils

  • Fine sea salt and freshly ground black pepper

  • 2 pounds spinach

  • 1 pound cilantro (about 3 large bunches)

  • 1 pound Italian parsley (about 3 large bunches)

  • 2 large bunches dill

  • 1 large bunch chives

  • 1 bunch leek

  • 6 tablespoons plus 1/3 cup extra-virgin olive oil

  • 2 large yellow onions, 1 finely chopped and 1 thinly sliced

  • ½ teaspoon ground turmeric

  • 1 tablespoon dried mint

  • 2 quarts water

  • 8 ounces reshteh (Persian soup noodles- can get on Amazon)

  1. Soak beans and lentils, refrigerate overnight.

  2. Prepare the herbs and greens: Wash all greens and herbs.  Allow to dry and roughly chop. For the leeks, cut off the root and dark green leaves (this can be saved to flavor stocks and broth). Slice the white and light green stem down the middle and chop.  Soak in a bowl to ensure all dirt is removed.  Let dry on a towel.

  3. To start, sauté sliced leeks in a Dutch oven with a generous amount of olive oil.  Add the bean and lentil mix.  Add 2 quarts of water and cook until the beans are tender.

  4. Once the beans are cooked/ soft add the massive mix of chopped herbs and greens.  If the soup remains very thick after the greens have wilted, add another 1 to 2 cups of hot water, as needed to thin it.  Stir to combine. Partly cover the pot with a lid and bring to a boil, then reduce the heat to simmer the soup for 1 hour, stirring regularly to prevent the greens from sticking and burning.  Taste and adjust the level of salt as needed; bear in mind that the noodles are salted.

  5. Once the soup is thick (similar to chili), add the noodles (reshteh).  Linguine is a reasonable substitute.  I limit the noodles to keep things even healthier. Stir to combine.

  6. As the beans and greens are cooking, set a medium frying pan over medium-high heat. When the pan is hot, add 2 tablespoons oil. When the oil shimmers, add sliced onion and a generous pinch of salt. Cook, stirring regularly, until golden brown and caramelized, 16 to 18 minutes. Add turmeric and dried mint; mix and combine for 1-2 minutes.

  7. Add this to the soup mix.  Stir and cook until the noodles are soft.

  8. To serve, ladle soup into individual bowls. It is traditionally served with kashk, but I have eliminated this step to keep it fully plant-based. Enjoy!

INSTRUCTIONS
  1. Soak beans and lentils, refrigerate overnight.

  2. Prepare the herbs and greens: Wash all greens and herbs.  Allow to dry and roughly chop. For the leeks, cut off the root and dark green leaves (this can be saved to flavor stocks and broth). Slice the white and light green stem down the middle and chop.  Soak in a bowl to ensure all dirt is removed.  Let dry on a towel.

  3. To start, sauté sliced leeks in a Dutch oven with a generous amount of olive oil.  Add the bean and lentil mix.  Add 2 quarts of water and cook until the beans are tender.

  4. Once the beans are cooked/ soft add the massive mix of chopped herbs and greens.  If the soup remains very thick after the greens have wilted, add another 1 to 2 cups of hot water, as needed to thin it.  Stir to combine. Partly cover the pot with a lid and bring to a boil, then reduce the heat to simmer the soup for 1 hour, stirring regularly to prevent the greens from sticking and burning.  Taste and adjust the level of salt as needed; bear in mind that the noodles are salted.

  5. Once the soup is thick (similar to chili), add the noodles (reshteh).  Linguine is a reasonable substitute.  I limit the noodles to keep things even healthier. Stir to combine.

  6. As the beans and greens are cooking, set a medium frying pan over medium-high heat. When the pan is hot, add 2 tablespoons oil. When the oil shimmers, add sliced onion and a generous pinch of salt. Cook, stirring regularly, until golden brown and caramelized, 16 to 18 minutes. Add turmeric and dried mint; mix and combine for 1-2 minutes.

  7. Add this to the soup mix.  Stir and cook until the noodles are soft.

  8. To serve, ladle soup into individual bowls. It is traditionally served with kashk, but I have eliminated this step to keep it fully plant-based. Enjoy!