Persian Soup with Beans Noodles and Herbs

This rural soup is usually served in late March for Nonzero, the Persian twelvemonth.With beans, vegetables, noodles, and yogurt, it's a meal in itself. If you cannot notice fave beans, use limes.Begin this formula the night before to soak the chickpeas, kidneys beans, and fave beans.

Ingredients

  1/2 cup chickpeas, soaked nightlong in water to hide
    1/4 cup excretory organ beans, soaked nightlong in water to hide
    1/2 cup dried fave beans, soaked nightlong in water to hide, or one 1/2 cups frozen national capital beans
 three yellow onions
 seven tablespoons oil
 five cloves garlic, minced
 one teaspoon ground turmeric
    1/4 cup dried lentils
 fourteen cups vegetable or chicken broth
    Salt
 one giant handful contemporary mint leaves, torn into items
 half-dozen ounces skinny egg noodles or linguini, broken into thirds
 one bunch Bowery greens, stemmed, and coarsely cut
    1/4 cup contemporary dill leaves, minced
    1/2 cup contemporary cilantro, minced
    1/2 cup contemporary parsley, minced
 two cups plain yoghurt

Preparation

 Dice 1 of the onions. Heat a large pot over medium-high heat and add 4 tablespoons of the olive oil. Add the onion and saute until lightly browned, about 5 minutes. Drain and rinse the chickpeas, kidney beans, and fave beans, and add them to the onion along with 4 of the minced cloves of garlic, the turmeric, and lentils. Saute for 1 minute, then add the stock and bring to a boil. Boil the beans, covered, for 1 hour. Tilt the lid so the pot is partially covered and simmer, stirring occasionally, for 1 1/2 hours. Season with salt. Slice the remaining 2 onions into thin half moons. Heat a saute pan over high heat and add the remaining 3 tablespoons olive oil. Add the onions and fry, stirring frequently, until the onions are brown and caramelized. Add the remaining garlic and the mint and saute for 1 minute. Season with salt and set aside.

Add the noodles to the soup and cook until tender, 6 to 8 minutes. When the noodles are almost done, add the leafy greens and the fresh herbs and cook for 2 minutes. Serve with a large dollop of yogurt and a few tablespoons of the sauteed onion mixture.