Ash Reshteh - Persian Bean and Noodle Thick Soup

Serves 4-6

1 cup red kidney beans, soaked overnight, drain
1 cup chickpeas, soaked overnight, drain

1 cup lentils
1 bunch parsley, chopped

1 bunch cilantro, chopped
1 bunch spinach, fresh or frozen, chopped
1 bunch scallion or chives, chopped 
Salt and pepper to taste
6 ounces dried noodles, you may find reshteh (noodles) in Persian/Iranian grocery stores.
For Garnish:

1 large onion, thinly sliced
5 cloves of garlic, finely chopped
2 tablespoons dried mint 
1/2 teaspoon turmeric
Vegetable oil or olive oil
1 cup kashk (liquid whey)

  1. Place the chickpeas, beans and lentils in a large pot, add 8 cups of water, bring to a boil over medium-high heat. Reduce heat to medium, cover and cook for an hour and a half or until beans are tender. 
  2. Add the chopped vegetables, noodles, salt and pepper. Stir well, cover and cook for another 30-40 minutes on medium-low heat.
  3. Add more water if needed. Taste and adjust the seasoning.
  4. In medium pan, heat 3 tablespoons olive oil over medium-high heat. Add sliced onions and cook until golden.
  5.  Add the garlic and saute for another 3-5 minutes.
  6.  Add the turmeric powder, stir well.
  7. Add the dried mint and saute for 2-3 minutes.
Pour the soup in a large serving bowl, top with fried onion, garlic and mint mixture and drizzle with a generous amount of liquid kashk, Serve hot with warm bread and extra kashk on the side.