Aash Reshteh
Dried Leek: 8 tbsp
Parsley: 1 bunch
Spinach: 1 bunch
Chick Peas: 1/2 can cooked (270 ml)
Romano Beans: 1/2 can cooked (270 ml)
Lentils: 1 can cooked (540 ml)
Reshteh: 2 cups (Soup noodles from Iranian stores)
Butter: 2 tbsp
Dried Mint: 2 tsp
Onion: 1 medium
Garlic: 2 cloves
Turmeric: 1 tbsp Ground
Kashk: optional (thick whey from Iranian stores)
Pepper: 1/2 tsp
Directions:
1. Cook chopped vegetables in boiling water with turmeric and pepper for 30 min on medium-high heat.
2. Add peas, beans, lentils and broken reshteh into the vegetable mixture and cook for another 15 min.
3. Slice onion and garlic into tiny pieces and saute in a skillet until golden then add dried mints and saute for 2-3 min.
4. Add butter and salt the soup.
5. Serve it with onion and mint mixture and some kashk on top of it.