65 g
33 g
29 g
27 g
20 g
52 g
0.3 tsp
4 g
520 ml
Cooking Instructions
Soak 33 g Kidney Beans, 29 g Chickpeas, and 27 g Lentils overnight.
Cook the chickpeas, beans, and lentils in water with nothing added.
After 2 hours (or longer depending on the legumes), dice and sauté 52 g Onion and add 0.3 tsp Turmeric.
Add the herbs 30 minutes later.
In the last hour, add the noodles (broken into thirds), cover, and cook.
Garnish with fried mint, fried onion, and kashk.
Persian Noodle Soup: calories & nutrition (For the entire cooked dish)
Nutri-Score B
378 kcal
Protein 15.8 g
Unsaturated Fat (Good) 0.8 g
Saturated Fat 0.4 g
Trans Fat (Bad) 0.0 g
Carbohydrates 74.9 g
Sugar 5.6 g