Easy Persian Noodle Soup with Lentils and Fresh Herbs – Better Than Takeout
Easy Persian Noodle Soup with Lentils and Fresh Herbs is the ultimate comfort food, ready in just 30 minutes. After making this many times, I discovered the trick to the perfect balance of flavors. The fresh herbs make this soup cozy and aromatic, and it’s better than takeout any day. If you love recipes like this, you’ll also enjoy Hearty Turkey Meatball Soup with Orzo and Spinach and Easy Raspberry Passionfruit Tequila Sour Cocktail Recipe.
Why This Easy Persian Noodle Soup with Lentils and Fresh Herbs – Better Than Takeout Is Pure Comfort
- Easy and quick to make
- Packed with protein and fiber
- Customizable with your favorite herbs and greens
What You'll Need for Easy Persian Noodle Soup with Lentils and Fresh Herbs – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup green lentils, rinsed and picked over
- 6 cups beef broth
- 8 oz wide egg noodles
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cilantro
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper, to taste
- Turmeric
- Cumin
- Salt
- Pepper
- Garlic powder
- Onion powder
- Optional: Crumbled feta cheese
- Optional: Chopped fresh mint
- Optional: Lemon wedges
đź“ť Ingredient Notes
- ground beef: You can substitute ground turkey or lamb if you prefer.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks lentils perfectly → See on Amazon
- Immersion Blender — Makes blending the soup easy and safe → See on Amazon
How to Make Easy Persian Noodle Soup with Lentils and Fresh Herbs – Better Than Takeout
- Step 1: In a large pot, cook ground beef, onion, and garlic over medium heat until browned. Drain fat.
- Step 2: Add diced tomatoes, lentils, beef broth, turmeric, cumin, salt, and pepper. Bring to a boil.
- Step 3: Reduce heat, cover, and let simmer for 20 minutes or until lentils are tender.
- Step 4: Stir in egg noodles and cook until al dente. Add more broth if needed.
- Step 5: Stir in fresh parsley and cilantro. Taste and adjust seasoning. Serve hot with your favorite toppings.
Cook's Tips for Perfect Easy Persian Noodle Soup with Lentils and Fresh Herbs – Better Than Takeout
- : For a vegetarian version, omit the ground beef and use vegetable broth instead.
- Common mistake and fix: Don't overcook the noodles to prevent them from becoming mushy. Add them at the end and cook until al dente.
- : You can make this soup ahead of time and reheat it on the stovetop or in the microwave.
- : For a spicy version, add a pinch of red pepper flakes or cayenne pepper.
Storing & Reheating Easy Persian Noodle Soup with Lentils and Fresh Herbs – Better Than Takeout
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: You can make this soup ahead of time and reheat it when needed.
Freezing Easy Persian Noodle Soup with Lentils and Fresh Herbs – Better Than Takeout
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: Sautéing the onions and garlic before adding other ingredients enhances their flavor.
- Best substitution: You can substitute the lentils with chickpeas or kidney beans for a different texture.
- Make-ahead: This soup freezes well and can be made ahead of time.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the soup is too thick, add more broth or water to reach your desired consistency.
Want to level up this recipe?
Good quality knife set — Makes prep work faster and safer → Check price on Amazon
Easy Persian Noodle Soup with Lentils and Fresh Herbs – Better Than Takeout
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup green lentils, rinsed and picked over
- 6 cups beef broth
- 8 oz wide egg noodles
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cilantro
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper, to taste
Seasonings
- Turmeric
- Cumin
- Salt
- Pepper
- Garlic powder
- Onion powder
Optional Toppings
- Crumbled feta cheese
- Chopped fresh mint
- Lemon wedges
Instructions
- Step 1: In a large pot, cook ground beef, onion, and garlic over medium heat until browned. Drain fat.
- Step 2: Add diced tomatoes, lentils, beef broth, turmeric, cumin, salt, and pepper. Bring to a boil.
- Step 3: Reduce heat, cover, and let simmer for 20 minutes or until lentils are tender.
- Step 4: Stir in egg noodles and cook until al dente. Add more broth if needed.
- Step 5: Stir in fresh parsley and cilantro. Taste and adjust seasoning. Serve hot with your favorite toppings.
Notes
- Chef tip: Sautéing the onions and garlic before adding other ingredients enhances their flavor.
- Best substitution: You can substitute the lentils with chickpeas or kidney beans for a different texture.
- Make-ahead: This soup freezes well and can be made ahead of time.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the soup is too thick, add more broth or water to reach your desired consistency.
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: You can make this soup ahead of time and reheat it when needed.
Nutrition Per Serving
- Calories: 450
- Protein: 30g
- Fat: 15g
- Carbs: 45g
- Fiber: 10g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 60mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Persian Noodle Soup with Lentils and Fresh Herbs – Better Than Takeout FAQs
Yes, you can make this soup ahead of time and reheat it when needed. It also freezes well.
The most common reason is not sautéing the onions and garlic long enough. Make sure to cook them until softened and lightly golden.
Yes, you can make this soup in the slow cooker. Cook the ground beef, onions, and garlic on the stovetop first, then transfer to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
You can substitute the lentils with chickpeas, kidney beans, or even quinoa for a different texture and flavor.
This recipe is not gluten-free as it contains egg noodles. You can substitute them with gluten-free noodles or rice to make it gluten-free.
A Warm Final Note
I can’t wait for you to try Easy Persian Noodle Soup with Lentils and Fresh Herbs – Better Than Takeout 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!
