Ash Reshteh (Persian Noodle and Bean Soup)

Step 1

Place chickpeas and kidney beans into a large container; cover with several inches of cool water. Let stand 8 hours to overnight; drain.

Step 2

Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.

Step 3

Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.

Step 4

Stir scallions, parsley, cilantro, mint, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.

Step 5

Stir 1/2 of the spinach into the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.

Step 6

Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.

Step 7

Serve soup with yogurt and fried red onions.