Ingredients
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3 large onions, divided
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9 tablespoons vegetable oil, divided
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2 tablespoons ghee or butter
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3 cloves garlic, minced
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6 tablespoons dried mint, divided
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2 teaspoons turmeric, divided
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1 1/2 teaspoons kosher salt, plus more to taste
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9 cups plus 1/3 cup water, divided
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1 (15-oz.) can chickpeas, drained and rinsed
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1 (15-oz.) can pinto beans, drained and rinsed
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3/4 cup green lentils
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6 cups fresh spinach
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1 1/2 cups chopped fresh parsley
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1 cup chopped fresh cilantro
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2 tablespoons flour
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6 ounces reshteh or fettuccine
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1 bulb garlic, cloves peeled and minced
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3 tablespoons kashk or Greek-style yogurt
Directions
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Thinly slice 2 onions. Heat 2 tablespoons oil and ghee over medium heat in a large pot. Add sliced onions and cook, stirring occasionally, until golden brown, about 15 minutes. Add minced garlic cloves and cook, stirring frequently, about 2 minutes. Stir in 1 tablespoon dried mint, 1 1/2 teaspoons turmeric, and salt. Add 8 1/2 cups water, chickpeas, pinto beans, and lentils.
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Increase heat to medium-high and bring to a simmer. Stir in spinach, parsley, and cilantro. Return mixture to a simmer. Cook over low heat, covered, until lentils are tender, about 30 minutes.
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Meanwhile, heat 2 tablespoons oil in a small saucepan. Add 2 tablespoons dried mint and cook until fragrant, about 2 minutes. Stir mint into soup. Season soup to taste.
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Stir together flour and 1/3 cup water in a small bowl; add to soup. Increase heat to medium. Add reshteh and simmer, uncovered, stirring occasionally, until noodles are tender and soup is thickened, about 12 minutes.
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For toppers, slice remaining onion. Heat 2 tablespoons oil in a skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden brown, about 10 minutes. Stir in remaining 1/2 teaspoon turmeric and cook for 1 minute more. Transfer onion mixture to a plate.
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Reduce heat to medium. Stir minced garlic bulb into the skillet and cook, adding more oil as needed, until golden and crispy, about 3 minutes. Transfer garlic to a bowl. Add remaining 3 tablespoons dried mint and 3 tablespoons vegetable oil to the skillet. Cook over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer sautéed mint to a bowl using a slotted spoon. Stir together kashk and remaining 1/2 cup water in a small bowl.
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Top soup servings with sautéed onion, crispy garlic, and fried mint; drizzle with kashk mixture.
Notes
Reshteh
Look for these thin flour noodles in Persian or Middle Eastern groceries—or use fettuccine and add 1/2 teaspoon salt in Step 3.
Ghee
A type of clarified butter, ghee is commonly used in Middle Eastern and South Asian cooking. You can substitute butter if you don’t have ghee.
Nutrition Facts (per serving)
| 563 | Calories |
| 28g | Fat |
| 63g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 563 | |
| % Daily Value * | |
| Total Fat 28g | 36% |
| Saturated Fat 5g | 23% |
| Cholesterol 11mg | 4% |
| Sodium 825mg | 36% |
| Total Carbohydrate 63g | 23% |
| Dietary Fiber 11g | 38% |
| Total Sugars 8g | |
| Protein 19g | 38% |
| Vitamin C 37mg | 41% |
| Calcium 215mg | 17% |
| Iron 8mg | 46% |
| Potassium 959mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
