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Aush - Bean & Noodle Soup
9 hr + 40 min
Main
Soup
Freezer-friendly
Servings
Total
9 hr + 40 minPrep
15 minCook
1 hr + 25 minSoak
8 hrSwap out
soy
gluten
Free from
peanut
tree nut
sesame
Ingredients
-
½ cup (100 g)dry chickpeas
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½ cup (106 g)dry kidney beans
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½ cup (96 g)dry brown lentils
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½ cup (107 g)dry mung beans
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9 cups (2160 mL)boiling water
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⅓ cup (80 mL)vegetable oil
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2medium yellow onions, chopped
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½ tspsalt
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8cloves garlic, thinly sliced
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1 Tbsp (2 g)dried mint leaves
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1½ tsp (5 g)ground turmeric
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3.5 oz (100 g)flour noodles (reshteh), snapped in half
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1½ cups (22 g)fresh parsley, minced
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1½ cups (24 g)fresh cilantro, minced
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1½ cups (45 g)fresh spinach, chopped
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1stalk green onion, thinly sliced (optional)
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1½ tsp (9 g)salt, plus more to taste
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2 tsp (1 g)dried fenugreek leaves (optional)
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1 pinchground black pepper
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1¼ cups (300 mL)unsweetened soy yogurt
Directions
- Add the chickpeas and kidney beans to a large bowl and cover with plenty of water.
- In another large bowl, add the lentils and mung beans, and also cover with lots of water. Let both bowls soak on the counter overnight.
- The next day, when ready to make your meal, drain the water from the legumes and rinse.
- To a large pot on high heat, add the drained chickpeas and kidney beans, along with the boiling water. Bring to a boil uncovered.
- When it boils, it starts creating some foam on the top. Scoop off the foam, then reduce the heat to a gentle simmer and cover completely with a lid. Cook for 50 - 60 minutes.
- Meanwhile, to a large pan on high heat, add the oil, onion, and salt. Cook until the onions are lightly golden, about 5 minutes.
- Add the garlic and cook until golden.
- Then add the dried mint and turmeric, and stir to toast for 20 seconds.
- Reserve a quarter of the onion mixture in a bowl and set aside to be used as garnish later. Add the rest to the pot of cooking beans.
- When the beans are cooked through, add the drained lentils and mung beans. Bring to a boil, then reduce to a gentle simmer and cover with the lid. Cook for 15 minutes.
- Meanwhile, chop all the greens: parsley, cilantro, spinach, and green onion.
- Then add the noodles and cook for 7 - 8 minutes, or until al dente.
- Add the chopped greens, salt, fenugreek, and pepper to the pot. Cook for 2 - 3 minutes. Add more water as needed, as the beans and the noodles will quickly soak up the liquid.
- Plate, and garnish with yogurt and the reserved onion and garlic mixture. Enjoy!
Storage
- Store in an airtight container in the fridge for up to 4 days.
- Freeze for up to 2 months.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 13%
• flour noodles (reshteh)
Proteins 46%
• dry chickpeas
• dry kidney beans
• dry brown lentils
• dry mung beans
• unsweetened soy yogurt
Fruits & Veggies 41%
• medium yellow onion
• clove garlic
• fresh parsley
• fresh cilantro
• fresh spinach
• stalk green onion
Calcium
• unsweetened soy yogurt
Fat
• vegetable oil
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
Delicious and honestly not much working time at all. I’ve made this four times already 😃
I'm sitting here writing this with my belly wonderfully full and my taste buds perfectly content after eating this. It was so delicious. I did garnish it at the end with some store bought chilli oil and black bean garlic sauce and that gave it a nice punch of flavor. Will definitely have this in my dinner rotation
I had mu doubts, with so many legumes…but this is surprisingly delicious!! And finally some tasty recipe with mung beans 🙏
This is now a staple in our house - we love it so much! Absolutely delicious.
Wow…just…wow. This dish is so hearty, filling and delicious. I love the combination of turmeric, mint and garlic that infuses throughout the dish. I couldn’t find reshteh , so I used soba noodles, which seemed to do the trick. Thank you, PUL, and thank you, Sadia, for sharing this childhood fave with us!
This is delicious! So hearty and herby and the yogurt just puts it over the top!
Wonderfully complex and hearty!
Next time I make it I'd like to add celery because i love it's flavor with methi leaves and set the greens aside to be added as served.
I just made a second batch, this is definitely the best recipe I've tried this year 😍🤤
Hi, thank you for making this wonderful dish! I'm from Iran and my family uses soy "kashk" for the topping, the taste is a little bit different than soy yogurt and closer to the original kashk. I said this because there is also a common dish here called "kashk o badenjoon" which is mostly made of kashk, smoky eggplants and crushed walnuts. Nowadays we make it with the soy substitute and It's a favorite in our household! I don't know if soy "kashk" is available but wanted to share a recipe to enjoy as I did with many of your recipes.
It turned out really good! I wish there was a way to upload a picture of the Aush i made following this recipe. The only change I made was adding garam masala for a kick and it made the dish more flavorful. Also, I didn’t have dried mint so I used fresh mint and added it towards the end with the rest of the greens. I really loved this soupy noodle dish. Keep up the great work!
This felt like childhood in a bowl. Super hardy, yet comforting, I loved it so much. For people in high altitude, you can add a little baking soda (I usually add just a sprinkle, maybe 1 teaspoon?) when the kidney and garbanzo beans are cooking to speed up the process. I also substituted black beans for the kidney beans because that’s all I had and it worked out great! 😊
Made this once and LOVED it. Just getting over a cold now and I’m craving this. This recipe is one of my favorites.
That was so comforting and delicious! I followed the recipe to the letter an it worked beautifully. Thank you, Sadia, for sharing this family recipe. It will be cherished.
Hi Sadia and PUL team! This soup is so delicious and calming, not to mention full of protein and great nutrients.
Both my husband and I are in love with it!! We've made quite a few of your recipes and this is one of our favorites, will be adding it to our regular meals. I also found it not very time consuming - most of the time was just letting the beans and lentils boil while we had free time. Thank you for sharing this yummy, healthy, and personal recipe! 🥰 The video for it was also lovely, as always :)
love the recipe, tastes awesome!!!
I have leftover, dried limes from another dish, would it ruin this dish if I added next time?
I really enjoyed this soup! I asked the guy at our local Middle Eastern grocery if he knew about it and his eyes got wide and said he LOVED this soup aye that it be would not disappoint! And he was right! I used a lot less oil, only What was needed for sauteing but it still was excellent! 👌
This was delicious!!!!
Source for the anti-inflammatory claims? Or are we just supposed to take your word for it?
Very flavourful! Loved the onion & garlic on top. Made 6 servings, enough to freeze some for a nice quick dinner. Thanks for posting this recipe. Love the app! Money well spent!
I was really nervous about using mint, since I don’t appreciate the taste in cooking, but this was delicious ☺️ I really wanted to make it authentic by following the recipe and I very happy I didn’t skip the mint 😊 The crispy onion and garlic on top was soo good!
This soup was outstanding—so delicious! I’ve never had anything quite like it, and I’m floored by the complex flavors of this deceptively simple dish. The big surprise was that my very picky ‘meat and potatoes’ partner loved it, too. This one will be on heavy rotation. Thank you so much for sharing this beautiful recipe from your childhood—keep those amazing Afghan recipes coming!😋👌💐🙏
This soup, how good, wholesome and nourishing can it be? 🤩 Thank you guys for sharing this one with us 🤗
Hello, you should actually subsiltitute vegetable oil for Avacado Oil or Extra Virgin Olive Oil. Vegetable oil, sunflour oil, etc are highly processed and therefore inflammatory. Making an anti-inflammatory soup but adding inflammatory things like vegetable oil defeats the purpose.
Wow! I never had anything like this! It is delicious
Well worth the time. Winner for me as everyone in the household enjoyed it. I did not have proper noodles (need to have gluten free ones) on hand so I served it over basmati rice. I will cook more onions next time to serve on top as I ran out. This is a keeper in my book. Thanks so much!
I know I’m in the minority, but I found this to be underwhelming. It was bland and needed oomph of some sort. I was able to find all of the ingredients locally. I followed the recipe exactly and will try it again and maybe add some garam masala, as another reviewer mentioned. I will break the noodles into quarters rather than halves. If you try to eat with a fork, you don’t get any of the liquid. If you eat with a spoon, the noodles fall off!
Thank you for the recipe — This was delicious! I found the noodles at a Persian store in Chicago for 1/3 of the price on Amazon; I’m glad I found the noodles because they did add something special to the soup. Please keep posting Afghani recipes — They are really different from the other vegan recipes on YouTube.
This was so outrageously good!!! I’ve never had anything like this before and it was delightful. I got all the ingredients that I couldn’t find off of Amazon and I have enough to make this a few more times. Thank you for sharing!!
Yes, a little time consuming but definitely worth it! Never used fenugreek before and I couldn't find leaves, only fine ground, but I think it worked perfectly fine (thanks so much for including grams for spices too! Helps a lot in cases like this 😁)
Delicious and surprising. If you use canned cooked pulses it’s actually quite quick to cook. (I did a quick version without mung beans)
I bought this app last week and my first recipe to try was this one, Aush. It was absolutely delicious! The layered tastes, the wonderful array of ingredients, the rich aromas as the beans simmered—everything about this dish is inviting and fun to make.
Wow, I’m having a piping bowlful of this as I write this review because I need people to know how good this is right now!! Make it! It’s worth the time and effort!
this was so good, and such a different experience for my palette! i did substitute the mung beans for moth beans, and the pasta for italian spaghetti, but next time i try it i will look for reshteh. thank you for sharing!
This was absolutely delicious! I bought the closest noodles I could, and it turned out perfect. I love the flavor of the dried mint!!
10/10, so good, Eating this felt so healing somehow🤗
I used german spaetzels instead of reshteh noodles and it was delicious. I forgot about spinach and cillantro but it was still good with just parsley. Perfect recipe for this semi-winter weather we have now in central-eastern Europe.
Thank you :)
It looks so delicious! If I want to speed things up a bit and use pre cooked beans, how much do I need for the recipe? Thanks! Groetjes
So yummy!
Hello Sadia, the recipe looks delicious, I want to try it this weekend! I have dry red lentils at home, can I use those instead of brown or green ones?
I made this soup EXACTLY like the recipe. It was very good however I added my own touch of garam masala (all spice?) in the very end for a touch of flavor. It seemed a little watery in the end so I put my pot on high heat to make it less watery. Overall, great dish! Enjoyed making it. Was definitely time consuming but worth it.
I made this dish tonight. I live in a part of the world where I am unable to find the majority of the beans so I used the chickpeas only with a little coconut milk in place of the soy cream. It was fabulous!!! 💜💜💜
my favorite dish. We used to have a family-owned Persian restaurant that used to make it. I can't find that quality anymore anywhere (that restaurant is permanently closed now :( ), I will try making this home now that you shared the authentic recipe. I am not Iranian but love Persian and afghan food.
Hi! Looks great.
If we can’t find those specific noodles, what substitution would you recommend?
Wow, my new favorite! Swapped cilantro (soapy for me) for dill. Love it!!!
So cozy on a winter evening, and love how it's made with so many whole food ingredients!
This is delicious. It’s so warm and filling and perfect for cold days.
A few notes: I would make more of the onion mixture next time because it is really delicious to top it with. I will also use less water. And it tastes awesome with coconut yoghurt.
Funnily enough there was no dried mint at my supermarket so I cut open 2 peppermint tea bags instead. Seemed to work well enough!
I would really want to try it out! Is there something fenugreek leaves cpuld be swapped with? Unfortunately I can't find them where I live.
Loved this receipt! Only had precooked beans and chickpeas and fresh mint but it still turned out super delicious. Perfect for the cold weather and recovering from a flu.
Just made this and it was incredible! THanks for always introducing us to new cuisines!
Do you use dried spearmint or peppermint leaves?
Loved the flavour combination of mint, fenugreek and cilantro! Used udon noodles and they worked perfectly. Didnt think, I would like noodles with beans, but I did and very much so. Would start with less water next time and add as needed.
Great dish!
A hug in a bowl! One of my first Persian dishes to cook and I love the taste.
Hi Sadia, could I also try this with precooked beans, lentils, chickpeas etc out of a jar?
Hi Sadia, as a Persian I was waiting for you to introduce this wholesome dish 🫶
I live in the Netherlands and when I don’t have Reshteh, I buy dried udon noodles from AH and it does the trick 😄