Gluten-Free Ash Reshteh

Delight in the comforting warmth of Gluten-Free Ash Reshteh, a hearty Persian-inspired soup brimming with vibrant herbs, protein-packed legumes, and tender gluten-free noodles. This nourishing dish combines spinach, parsley, coriander, and chives with chickpeas, lentils, and kidney beans, all simmered in a rich vegetable broth infused with aromatic turmeric and garlic. Finished with a zesty splash of lime juice and a drizzle of fragrant sautéed dried mint, this gluten-free twist on a traditional favorite is the perfect choice for satisfying your cravings without compromising dietary needs. Ideal for meal prepping or a cozy family dinner, this wholesome recipe not only celebrates bold flavors but is also naturally vegetarian, making it a versatile crowd-pleaser everyone can enjoy!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 200 grams Gluten-free noodles
• 200 grams Spinach
• 100 grams Parsley
• 50 grams Coriander leaves
• 50 grams Chives
• 100 grams Chickpeas
• 100 grams Lentils
• 100 grams Kidney beans
• 2 medium Onion
• 4 Garlic cloves
• 1 teaspoon Turmeric powder
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 8 cups Vegetable broth
• 2 tablespoons Dried mint
• 2 tablespoons Lime juice
• 4 tablespoons Olive oil

Directions

Step 1

Rinse and soak chickpeas, lentils, and kidney beans in separate bowls of water for about 8 hours or overnight.

Step 2

Finely chop spinach, parsley, coriander, and chives. Set them aside.

Step 3

Thinly slice the onions and mince the garlic cloves.

Step 4

Heat half of the olive oil in a large pot over medium heat. Add sliced onions and sauté until translucent.

Step 5

Add minced garlic and turmeric powder. Stir for a minute until the garlic releases its aroma.

Step 6

Drain soaked chickpeas, lentils, and kidney beans. Add them to the pot and stir for 2 minutes.

Step 7

Pour in vegetable broth. Bring to a boil, then reduce heat to low and cover. Let cook for about 60 minutes, stirring occasionally.

Step 8

Add chopped spinach, parsley, coriander, and chives to the pot. Stir well and let them cook for about 10 minutes.

Step 9

Break the gluten-free noodles into smaller pieces and add them to the soup. Continue to simmer for another 10-15 minutes until the noodles are cooked through.

Step 10

Season the soup with salt, black pepper, and lime juice. Adjust seasoning to your preference.

Step 11

In a small skillet, heat the remaining olive oil and sauté dried mint for a few seconds. Remove from heat immediately to avoid burning.

Step 12

Serve the Ash Reshteh hot, garnished with sautéed mint.

Nutrition Facts

Serving size	3220.3 grams (3220.3g)

Amount per serving	% Daily Value*
Calories	2283

Total Fat 87.60g	112%
Saturated Fat 14.10g	71%
Polyunsaturated Fat 15.10g
Cholesterol 0mg	0%
Sodium 10041mg	437%
Total Carbohydrate 314.30g	114%
Dietary Fiber 60.70g	217%
Total Sugars 54.40g
Protein 78.90g	158%

Vitamin D 0IU	0%
Calcium 872mg	67%
Iron 31mg	173%
Potassium 7231mg	154%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.4%

Protein: 13.4%

Carbs: 53.2%