Heat a large stock pot on medium and add 2 Tablespoons extra virgin olive oil
When oil is hot, add 2 onions, chopped
Season onions with 2 tsp salt, 2 tsp turmeric, and 1/2 tsp black pepper, ground
When onions start to soften approximately 5-7 minutes, add 1 cup parsley, chopped, 3/4 cup green onions chopped and 2 1/2 cup spinach, fresh, chopped
Cook vegetable for 5 more minutes then add 5 cups vegetable stock, 6 cups water and
/2 cup lentils, dried
Bring to a boil, then cover pot and simmer for 40 minutes.
Add in: 15 oz kidney beans, canned , drained of liquid, 15 oz navy beans, canned, drained of liquid and 15 oz garbanzo beans, canned , drained of liquid,
Stir in the 4 oz reshteh or linguine
Cover pot, reduce heat to low and cook for 30 minutes, stirring occasionally to keep the noodles from sticking to each other.
In the meantime, prepare the garnish by heating a small frying pan over medium-high heat.
Add to the pan, 1 TBS extra virgin olive oil and 1 onion , sliced thinly
Cook until onions start to brown and caramelize, reducing heat to medium to prevent burning. This can take about 15 minutes.
Stir in with the onions 3 garlic cloves , minced
Cook for 2 minutes and remove pan from heat.
Stir in 1 tsp mint, dried
Prior to serving soup, whisk 1/4 cup of soup broth with:
/2 cup kashk or sour cream
Stir mixture back into the soup pot.
Garnish soup with mint mixture and
/4 cup kashk or sour cream
/4 tsp ground saffron , dissolved in 1 TBS hot water