Plant-Powered Recipes
Persian-Inspired Herb & Bean Soup Serves 8 · About 1 hour 20 minutes
An ash-inspired bowl brimming with herbs, beans, lentils, greens and noodles.
Plant-Forward Built around plant foods and everyday ingredients.
Whole-Food Focus Designed to make nutrient-dense choices easier.
Flavor First Herbs, spices and aromatics bring satisfying flavor.
Everyday Wellness A practical recipe for a balanced eating pattern.
Ingredients 1 cup brown lentils 1 can chickpeas, rinsed HA 1 can kidney beans, rinsed HA 1 onion, sliced 6 cups low-sodium broth HA 4 cups spinach 2 cups parsley 1 cup cilantro 1 cup dill 4 ounces whole-grain noodles HA 1 teaspoon turmeric Helpful Notes Add delicate herbs near the end to preserve their fresh color and fragrance. The soup thickens as it rests; loosen leftovers with a little water when reheating. Directions Cook onion with turmeric until deeply golden; reserve some for garnish. Simmer lentils in broth for 25 minutes. Add chickpeas, kidney beans, chopped herbs and spinach; simmer 20 minutes. Add noodles and cook until tender; top with reserved onions. Pairs Well With Good companions for serving this recipe:
Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/persian-herb-bean-soup.html
A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.
