PERSIAN HERB & LEGUME NOODLE SOUP - Cuisine Magazine - From New Zealand to the World

Ingredients

• ⅓ cup dried chickpeas
• ⅓ cup dried white beans such as flageolet, haricot or butter beans
• 6 tablespoons olive oil
• 2 onions, finely sliced
• 1 teaspoon turmeric
• 1 litre vegetable stock
• ⅔ cup brown lentils
• ½ teaspoon dried dill
• 25g coriander, chopped
• 25g flat-leafed parsley, chopped
• 4 spring onions, trimmed and finely chopped
• 75g baby spinach leaves or chopped spinach
• 100g noodles (see NOTE)
• 1 tablespoon dried mint
• 6 tablespoons sour cream
• lemon or lime, to serve