Beans and Green Soup with Salted Yogurt and Sizzled Mint

Ingredients

• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, finely grated
• ½ cup cranberry or navy beans, soaked overnight, drained
• ½ cup dried chickpeas, soaked overnight, drained
• 1 teaspoon ground turmeric
• ½ cup green lentils, rinsed
• 5 ounces baby spinach (about 7 cups), chopped
• 1 cup chopped cilantro leaves with tender stems
• 1 cup chopped parsley
• ½ cup chopped dill
• 2 tablespoons fresh lemon juice
• Kosher salt; freshly ground pepper
• 6 tablespoons vegetable oil, divided
• 1 large onion, very thinly sliced
• ⅓ cup whole-milk Greek yogurt
• ¼ cup buttermilk
• Kosher salt
• 2 tablespoons dried ground mint

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