2 medium onions, diced

4 cloves garlic, minced

2 tablespoons dried mint

1 teaspoon turmeric

1/2 cup dried chickpeas (or 1 can, drained and rinsed)

1/2 cup dried kidney beans (or 1 can, drained and rinsed)

1/2 cup green lentils

1 cup chopped parsley

1 cup chopped cilantro

2 cups chopped spinach

1 cup chopped green onions

200g reshteh noodles (or linguine/udon noodles)

1 cup kashk (or sour cream/Greek yogurt)

6 cups vegetable broth

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and black pepper to taste

Optional: Fried onions and extra mint for garnish

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In a large pot, sauté diced onions in olive oil over low heat until golden brown.
Add garlic, turmeric, and dried mint. Sauté for another 3–5 minutes until aromatic.
Pour in vegetable broth and 2 cups water. Season with salt and pepper. Add dried chickpeas and kidney beans if using dried. Simmer covered for 30 minutes.
Add green lentils and simmer covered for another 15 minutes.
Add chopped parsley, cilantro, spinach, and green onions. Simmer covered for 30–40 minutes until greens are tender. If using canned beans, add them now.
Break noodles into thirds and add to the soup. Cook according to package instructions. Add water if soup becomes too thick.
Stir in kashk or substitute. Add lemon juice. Simmer for a few more minutes to meld flavors.
Serve hot, garnished with fried onions, fried mint, and a dollop of kashk or yogurt.