Persian Bean and Lentil Soup
with All the Toppings
In honor of the Persian New Year, called Norooz, we’re making a variation of our favorite Persian soup: ash reshteh. Thick with noodles, lentils, and beans, it still harkens spring with its copious greens in the form of chopped spinach, cilantro, and parsley. But what really makes this earthy soup is the garnishes: a spritz of sprightly lemon, dried mint, Aleppo pepper, and crackly fried onions. However you like it—spicy, sour, thoroughly mixed, or each bite carefully curated—just be sure to pile the toppings on, going back for seconds if needed.