Persian New Year's Noodle Soup

This is a perfect one-pot meal, a hearty mixture of legumes, vegetables, and fresh

herbs. Serve the soup with an extra squeeze of lemon and, if you lik (…more) —Gena Hamshaw

Serves 6 to 8

• 1/2cup chickpeas, soaked overnight in 2 to 3 cups water, rinsed, and drained
• 1/2cup navy beans, soaked overnight in 2 to 3 cups water, rinsed, and drained
• 1/2cup kidney beans, soaked overnight in 2 to 3 cups water, rinsed, and drained
• 3tablespoons olive oil, plus extra for drizzling
• 2yellow onions, thinly sliced
• 1teaspoon turmeric, ground
• 1teaspoon cumin, ground
• 1poblano chili, diced
• 3cloves garlic, minced
• 1/2cup green or brown lentils, rinsed
• 1 1/2teaspoons salt
• 8 to 10cups vegetable broth (low sodium if possible)
• 5cups fresh spinach, washed and chopped
• 1/2pound linguine, broken in half
• 1cup parsley, chopped
• 1/2cup cilantro, chopped (more to taste)
• 1/3cup chopped fresh dill (more to taste)
• 2tablespoons lemon juice

1. Heat the oil in a large pot or dutch oven medium heat. Add the onions, turmeric, and cumin. Sauté the onions until they're very soft, golden, and fragrant (8 to 10 minutes). Add the garlic and chili, and cook for another 2 to 3 minutes, or until the garlic is fragrant but not browning.
2. Add the chickpeas, navy beans, kidney beans, and lentils, along with the salt and broth. Bring the mixture to a boil, and reduce it to a simmer. Simmer for an hour, with the lid of the pot on but slightly ajar to let steam out, until the beans are tender (this may take up to 80 minutes).
3. Add an extra cup of broth. Add the spinach and linguine. Simmer until the linguine is tender but slightly al dente (10 minutes). Add the herbs and allow them to simmer for a minute before tasting the soup and adjusting seasonings. Stir in the lemon juice.
4. Serve the soup with a generous dollop of cashew cream 

http://food52.com/recipes/32708-persian-new-year-s-noodle-soup