A Persian vegetarian soup that is traditionally made during Nowruz, the Persian New year.
Saute onions, add turmeric and cook 1 minute.
Add chickpeas, kidney bean, lentils and salt.
Add water and mint.
Stir, cover and cook on medium heat for 1 1/2 hours.
Add parsley, coriander, spring onion and spinach. Cook for 20 minutes.
Add Reshteh or Linguine, cook another 10 minutes.
Mix 1 tbsp flour with 4 tbsp stock. Dissolve in soup.
Add fried onions and stir.
Serve with Kashk or Greek Yogurt and Fried Onions. Enjoy!