Persian Noodle Soup (Ash-e-reshteh)

Yield: 8 to 10 servings
Prep Time: 30 minutes, plus overnight soaking
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 45 minutes

Ingredients:

• 1/4 cup olive oil
• 2 medium yellow onions, thinly sliced
• 3 garlic cloves
• 1 teaspoon turmeric
• 8 cups water
• 1/2 cup dried navy beans, soaked overnight
• 1/2 cup dried kidney beans, soaked overnight
• 1/2 cup dried chickpeas, soaked overnight
• 1/2 cup brown lentils
• Kosher salt, to taste
• 5 cups baby spinach, finely chopped
• 1 cup parsley, minced
• 1 cup cilantro, minced
• 6 scallions, minced
• 8 ounces dried linguine
• Yogurt, for garnish
• Mint leaves, for garnish

Preparation: 

1. In an 8-quart pot or Dutch oven, heat the olive oil over medium heat. Add the onions and the garlic and cook until softened and golden brown, 20 to 25 minutes. Stir in the turmeric and cook until fragrant, 1 minute. Transfer one-third of the onions to a bowl for garnish, set aside.
2. To the onion mixture, add the water, navy beans, kidney beans, chickpeas, lentils and salt, then bring to a simmer. Reduce the heat to achieve a low simmer and cook, covered, until the beans are tender, 30 to 35 minutes.
3. Stir in the spinach, parsley, cilantro and scallions and cook until dark green, 10 minutes. Add the pasta and continue to simmer until the noodles are tender, 10 to 12 minutes. Adjust seasoning with salt. Divide between bowls, garnish with reserved onions, yogurt and mint leaves, then serve.