Ash e Reshteh Iranian Noodle Soup

Ingredients

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

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