This is a heavy-hitting serve of protein with the lentils and tuna making it a robust,dinner-worthy kind of salad.
This soup is served during the festivities leading up to Nowruz,the Persian New Year. Two uniquely Persian ingredients define its flavour:Reshteh,or flat noodles,are starchier and saltier than their Italian counterparts,and as they cook,the starch thickens the soup. Kashk,a form of dried,drained yoghurt or whey,is saltier and more sour than Greek yoghurt or sour cream. The feta-like kashk gives ash its distinct flavour. Look for both items at a Middle Eastern grocer.