Ash-E Reshteh (Iranian Noodle Soup)

saveur.com

Alli W

1⁄2 cup canola oil

2 onions, thinly sliced

1⁄2 cup each dried kidney and cannellini beans, chickpeas, soaked overnight, drained

1 1⁄2 tbsp. ground turmeric

Kosher salt and freshly ground black pepper, to taste

6 cups chopped spinach

1 cup chopped parsley

1⁄2 cup brown lentils

1 bunch chives, finely chopped

2 cups reshteh or dried linguini

8 cloves garlic, thinly sliced

2 tbsp. dried mint

1⁄4 cup powdered whey (optional; see recipe, mixed with 4 tbsp. water)

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