Persian Noodle Soup - Community Servings

Ingredients

• 2 Tbsp vegetable oil
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 tsp turmeric
• Legumes: 1/2 cup each of red kidney beans, pinto beans, chickpeas, and brown lentils
• 2 liters vegetable broth
• 1 large bunch fresh cilantro
• 1 large bunch fresh parsley
• 1 bunch chives
• 1 bag fresh spinach
• 100 g Persian Reshteh noodles (or whole wheat linguine)
• 3 Tbsp Persian kashk (or plain yogurt)
• 4 Tbsp vegetable oil
• 2 large onions, finely sliced
• 2 cloves garlic, finely sliced
• 1 Tbsp tomato paste
• 2 Tbsp dried mint
• 3 Tbsp diluted kashk for drizzling (or yogurt)