Delicious Ashe-Reshteh (Persian Noodle Soup) - PEANUTSWIRLS

Ingredients

• 6 medium brown onions, finely chopped
• 200 grams chopped coriander and parsley
• 300 grams chopped spinach
• 1 can chickpeas
• 1 can red kidney beans
• 1 cup dry brown lentils
• 1.5 liters vegetable or bone broth
• 2.5 liters water
• 1 head of garlic, minced
• 1/4 cup olive oil or vegetable oil
• 2 teaspoon turmeric powder
• 2 teaspoon ground black pepper
• 3/4 cup Kashk
• Salt to taste
• 250 g Reshteh
• 2 tablespoons Fried onions
• Fresh mint, sautéed in oil
• 2 tablespoons Kashk
• 1 tablespoon Fried Garlic