Ash-e Reshteh (Iranian Noodle Soup) | Onions | Boston Organics

Ingredients

• ½ cup canola oil
• 2 onions, thinly sliced
• ½ cup each dried kidney and cannellini beans, chickpeas, soaked overnight, drained
• 1½ Tbsp. ground turmeric
• salt and freshly ground black pepper, to taste
• 6 cups chopped spinach
• 1 cup chopped parsley
• ½ cup lentils
• 1 bunch chives, finely chopped
• 2 cups reshteh or dried linguini
• 8 cloves garlic, thinly sliced
• 2 Tbsp dried mint
• ¼ cup powdered whey (optional; see recipe, mixed with 4 Tbsp water)