Ingredients:
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1 teaspoon turmeric
6 cups vegetable broth
1 cup lentils, rinsed
1 cup chickpeas, cooked
1 cup navy beans, cooked
1 cup kidney beans, cooked
1/2 pound Persian noodles or linguine
3 cups spinach, chopped
1 cup cilantro, chopped
1 cup parsley, chopped
1 cup dill, chopped
Salt and pepper to taste
Sour cream or yogurt, for serving
Fried onions, for garnish
Directions:
In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft and golden.
Stir in turmeric, then add vegetable broth and bring to a boil.
Add lentils, and simmer for 20 minutes.
Add chickpeas, navy beans, kidney beans, and noodles. Cook until the noodles are tender.
Stir in spinach, cilantro, parsley, and dill. Season with salt and pepper.
Serve hot, garnished with sour cream or yogurt and fried onions.