Iranian Soup with Chickpeas and Spinach

Ingredients

• 6 servings
• 2 small beets
• 1 onion bulb
• 3 cloves of garlic
• 2 tbsp olive oil
• 1 tsp turmeric
• 50 g lentils
• 1 can (200 g) canned chickpeas
• 1 can (200 g) canned red beans
• 2 l vegetable broth
• 120 g Makfa buckwheat spaghetti
• a bunch of spinach
• a bunch of cilantro
• 2-3 sprigs of mint
• 2-3 sprigs of dill
• 200 g thick yogurt
• salt
• freshly ground pepper