Persian Herb, Bean, and Noodle Soup

thespruceeats.com

CAC

subheading: For The Soup:

2 tablespoons olive oil

1 large yellow onion, diced

1 teaspoon ground turmeric

⅓ cup dried pinto beans, soaked overnight

⅓ cup dried red kidney beans, soaked overnight

⅓ cup dried garbanzo beans, soaked overnight

9 cups water

½ cup dried green lentils

1 ½ teaspoons fine sea salt, or to taste

½ teaspoon freshly ground black pepper

1 cup coarsely chopped fresh parsley

1 cup coarsely chopped fresh cilantro

½ cup coarsely chopped fresh dill

2 cups coarsely chopped fresh spinach

6 medium green onions, finely chopped

¼ cup freshly squeezed lemon juice

8 ounces linguine, broken in half

1 cup Kashk (Persian whey sauce) mixed with ¼ cup water, or substitute sour cream

subheading: For The Toppings:

6 tablespoons olive oil, divided

1 large yellow onion, thinly sliced

¼ teaspoon fine sea salt

6 cloves garlic, thinly sliced

2 tablespoons dried mint

2 tablespoons Kashk mixed with 1 tablespoon water, or substitute sour cream

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