Persian Noodle Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 medium chile de Arbol, finely chopped (see notes)
• 1/2 teaspoon turmeric
• 1 teaspoon cumin
• 1/4 teaspoon black pepper
• ~ 8-9 cups vegetable or chicken broth
• 3 1/3 ounces brown lentils or yellow split peas
• 4 1/3 ounces thin egg noodles
• 1/2 cup chopped cilantro (see notes)
• 2 15 ounce cans chickpeas, rinsed
• 2 15 ounce cans borlotti beans (see notes)
• 3 1/3 ounces fresh spinach leaves, shredded
• 1 tablespoon dried dill
• juice of 1 lime