Oils & Aromatics
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1 teaspoon turmeric

Broth & Legumes
6 cups vegetable broth

Cook Mode Prevent your screen from going dark

Oils & Aromatics
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1 teaspoon turmeric

Broth & Legumes
6 cups vegetable broth
1 cup lentils, rinsed
1 cup chickpeas, cooked
1 cup navy beans, cooked
1 cup kidney beans, cooked

Noodles & Greens
1/2 pound Persian noodles or linguine
3 cups spinach, chopped
1 cup cilantro, chopped
1 cup parsley, chopped
1 cup dill, chopped

Seasoning & Garnish
Salt and pepper to taste
Sour cream or yogurt, for serving
Fried onions, for garnish

Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and golden, about 8–10 minutes. Stir in garlic and turmeric; cook for 1 minute until fragrant.
Simmer the legumes
Add vegetable broth and lentils. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are tender.
Add beans
Stir in chickpeas, navy beans, and kidney beans. Simmer for another 10 minutes to blend flavors.
Cook the noodles
Break noodles in half and add to the soup. Cook according to package directions (about 8–10 minutes), stirring occasionally.
Add the herbs and greens
Stir in spinach, cilantro, parsley, and dill. Cook for 5 more minutes until wilted and fragrant.
Season and serve
Season with salt and pepper to taste. Ladle into bowls and top with yogurt or sour cream and crispy fried onions.