Easy Persian Noodle Soup with Lentils and Fresh Herbs

Make this comforting Persian Noodle Soup with Lentils and Fresh Herbs for an easy, hearty dinner. After making it many times, I’ve discovered the trick to the perfect balance of flavors. The cozy aroma of this soup will fill your home and make your family beg for more. If you love recipes like this, you’ll also enjoy Easy Mediterranean Tuna Salad Recipe for Quick Dinner and Easy Cheesy Asparagus Casserole Recipe for 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.

• 2 cups green lentils
• 1 lb flat noodles (such as fettuccine or linguine)
• 1 lb ground beef or lamb
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 cup fresh parsley, chopped
• 1 cup fresh cilantro, chopped
• 2 tbsp turmeric
• 2 tsp cumin
• 1 tsp coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp saffron (optional)
• 1/4 cup lemon juice
• 1/4 cup olive oil
• Optional: Crumbled feta cheese
• Optional: Chopped fresh mint
• Optional: Drizzle of olive oil

How to Make Easy Persian Noodle Soup with Lentils and Fresh Herbs

1. Cook lentils: Combine lentils with 8 cups of water in a large pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
2. Cook meat: In a separate pan, cook ground meat over medium heat until browned. Drain excess fat.
3. Sauté onions and garlic: In the large pot with lentils, sauté onion and garlic in olive oil until softened.
4. Add spices: Stir in turmeric, cumin, coriander, salt, and black pepper. Cook for 1 minute.
5. Combine ingredients: Add cooked meat, lentils, 8 cups of water, and saffron (if using) to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Cook noodles: Cook noodles separately according to package instructions. Drain and set aside.
7. Finish soup: Stir in lemon juice and adjust seasoning if needed. Add cooked noodles to individual bowls and ladle soup over top. Garnish with fresh herbs and optional toppings.

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: Lentils and meat can be cooked ahead of time and refrigerated separately.

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 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.

Recipe Notes

• Chef tip: To make the soup spicier, add more black pepper or a pinch of cayenne pepper.
• Best substitution: Substitute ground turkey or chicken for the ground beef or lamb.
• Make-ahead: Cook lentils and meat separately, then combine and reheat when ready to serve.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with more water or vegetable broth.

Easy Persian Noodle Soup with Lentils and Fresh Herbs

⏱

Prep

20 mins

🍳

Cook

45 mins

⏳

Total

1 hr 5 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 cups green lentils
• 1 lb flat noodles (such as fettuccine or linguine)
• 1 lb ground beef or lamb
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 cup fresh parsley, chopped
• 1 cup fresh cilantro, chopped

Seasonings

• 2 tbsp turmeric
• 2 tsp cumin
• 1 tsp coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp saffron (optional)
• 1/4 cup lemon juice
• 1/4 cup olive oil

Optional Toppings

• Crumbled feta cheese
• Chopped fresh mint
• Drizzle of olive oil

Instructions

1. Cook lentils: Combine lentils with 8 cups of water in a large pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
2. Cook meat: In a separate pan, cook ground meat over medium heat until browned. Drain excess fat.
3. Sauté onions and garlic: In the large pot with lentils, sauté onion and garlic in olive oil until softened.
4. Add spices: Stir in turmeric, cumin, coriander, salt, and black pepper. Cook for 1 minute.
5. Combine ingredients: Add cooked meat, lentils, 8 cups of water, and saffron (if using) to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Cook noodles: Cook noodles separately according to package instructions. Drain and set aside.
7. Finish soup: Stir in lemon juice and adjust seasoning if needed. Add cooked noodles to individual bowls and ladle soup over top. Garnish with fresh herbs and optional toppings.

Notes

• Chef tip: To make the soup spicier, add more black pepper or a pinch of cayenne pepper.
• Best substitution: Substitute ground turkey or chicken for the ground beef or lamb.
• Make-ahead: Cook lentils and meat separately, then combine and reheat when ready to serve.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with more water or vegetable broth.

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 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes.
• Make ahead: Lentils and meat can be cooked ahead of time and refrigerated separately.

Nutrition Per Serving

• Calories: 450
• Protein: 25g
• Fat: 15g
• Carbs: 55g
• Fiber: 15g
• Sugar: 5g
• Sodium: 800mg
• Cholesterol: 50mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Persian Noodle Soup with Lentils and Fresh Herbs FAQs

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!