Back to 6 servings Legumes 0.5 cup dried chickpeas, soaked overnight and drained; or 1 can, drained 0.5 cup dried kidney beans, soaked overnight and drained; or 1 can, drained 1 cup green or brown lentils, rinsed Soup 2 tablespoons olive oil, plus more for frying the toppings 2 large yellow onions, diced, divided 4 cloves garlic, minced, divided 1 teaspoon ground turmeric 1 teaspoon ground cumin, optional 1 tablespoon salt, adjust to taste 0.5 teaspoon black pepper, freshly ground 8 cups vegetable broth or water, low sodium broth preferred 8 ounces reshteh noodles, or linguine or udon, broken into pieces Herbs 1 pound fresh spinach, chopped 1 bunch fresh parsley, chopped, stems finely minced 1 bunch fresh cilantro, chopped, stems finely minced 0.5 bunch fresh dill, chopped 4 green onions, sliced Soup 1 tablespoon all-purpose flour, mixed with 3 tablespoons cold broth Finishing 1 cup kashk, or thick Greek yogurt or sour cream; plus extra for serving 2 tablespoons lemon juice, to taste Topping 1 large yellow onion, thinly sliced, for topping 2 tablespoons dried mint, divided 0.25 teaspoon ground turmeric, for topping 2 cloves garlic, minced, for topping
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1 Step 1: Soak the dried chickpeas and kidney beans in several inches of cold water for 8 hours or overnight, then drain and rinse.2 Step 2: Heat 1 tablespoon olive oil in a large pot over medium heat. Cook one diced onion until translucent, about 5 minutes, then add half the garlic and cook 1 minute more.3 Step 3: Stir in the drained beans, turmeric, cumin, salt and pepper, then add the broth or water and bring to a boil.4 Step 4: Reduce to a simmer, cover and cook for 45 minutes, until the beans begin to soften.5 Step 5: Add the rinsed lentils and cook 20 minutes more, stirring occasionally, until the lentils and beans are tender.6 Step 6: Stir in the spinach, parsley, cilantro, dill and green onions and simmer 20 to 30 minutes, adding water as needed, until the greens are wilted and cooked through.7 Step 7: Break the noodles into 2 to 3 pieces, add them to the pot and cook 10 to 15 minutes, stirring often so they do not stick, until fully tender and not al dente.8 Step 8: Mix the flour with 3 tablespoons cold broth until smooth, stir it into the soup, and simmer 5 minutes until the soup thickens. Stir in the kashk or yogurt and lemon juice, then taste and adjust salt.9 Step 9: For the topping, cook the sliced onion in 2 tablespoons olive oil over medium heat until deeply golden and crisp, about 20 minutes. Add the remaining garlic and cook 2 minutes, then stir in 1 tablespoon dried mint and the turmeric for 1 minute, off the heat if the pan is very hot.10 Step 10: Ladle the soup into bowls and top each with a spoonful of the fried onion and mint mixture and an extra dollop of kashk, yogurt or sour cream. Sprinkle with the remaining dried mint.getsaucepan.com/r/79c3f307-d607-500d-b353-dbb5185d7522
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