115-oz cankidney beansdrained, can sub pinto beans, 425 g
8ozuncooked flat noodleslike fettuccine or reshteh, 226 g
5ozfresh spinachfinely chopped, 141 g
1cupfresh cilantrofinely chopped, 20 g
1cupfresh parsleyfinely chopped, 20 g
¼cupfresh dillfinely chopped, 5 g
2Tbsplemon juice30 mL
Kashk (the sauce)
1cupplain yogurt220 g
2Tbspolive oil30 mL
Caramelize Onions: Heat oil in a large pot or pan over medium heat. Add onions and cook, stirring often, until they turn brown and caramelize, about 20 to 30 minutes. If onions begin to crisp at the edges, reduce heat - we want them soft and delicious! When finished, remove half of the onions and reserve them for the topping.
Flavor Base: To the pan with the remaining onions, add garlic and turmeric. Cook until garlic is soft and fragrant, about 2 minutes.
Cook Lentils: Add the lentils and water. Cover and cook for 20 minutes.
Cook Everything: Add chickpeas, kidney beans, noodles, spinach, and all herbs. Cover and cook until noodles are tender. When finished, add lemon juice and salt. Taste and add more salt, as needed.
Kashk: While everything cooks, stir together buttermilk and yogurt.
Minted Oil: Heat oil in a small pan over medium heat. Add mint and cook for about 30 seconds.
Assemble: Ladle soup into serving bowls, topping with reserved caramelized onions, kashk, and minted oil.