An age-old Iranian soup, ash reshteh brings together lentils, chickpeas and beans cooked with thin noodles, then finished with kashk (sour strained yogurt in this recipe). Topped with sautéed mint and garlic, it makes a filling main meal.
Using a 200 ml measure, add 6 measures of water to the green lentils and boil over medium heat for 20 minutes. Add the chickpeas and beans and boil for another 10 minutes.
Sauté the onion in half the oil over medium heat for 10 minutes, until golden. Add the garlic and cook for another 1 minute, then add to the soup.
Add the noodles and cook over medium heat for 8 minutes. Add the spinach and fresh herbs and cook for another 5 minutes. Adjust the salt.
Briefly sauté the dried mint in the remaining oil over low heat.
Divide the soup between bowls. Drizzle the sour yogurt and mint oil over the top and serve hot.
Keep in a covered container in the fridge for 4 days, or in the freezer for 2 months. Reheat with a little added water.
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