Ash Reshteh

Name: Ash Reshteh
Ingredients: 1/2 cup dried chickpeas (about 3 ounces); 1/2 cup dried red kidney beans (about 3 ounces); 1/2 cup dried green lentils (about 3 ounces); 13 1/2 cups water, divided, plus more for rinsing; 1 tablespoon kosher salt, plus more as needed; 1 large bunch fresh cilantro (3 1/2 to 5 ounces); 1 large bunch fresh dill (3 1/2 to 5 ounces); 1 large bunch fresh parsley (3 1/2 to 5 ounces); 5 medium scallions; 7 ounces baby spinach (about 7 packed cups); 1 large yellow onion; 3 large cloves garlic; 3 tablespoons vegetable oil; 1/2 teaspoon ground turmeric; 2 (32-ounce) cartons vegetable broth (8 cups); 5 ounces reshteh (dried Persian noodles); 1/3 to 1/2 cup kashk (fermented yogurt); Up to 1 teaspoon freshly ground black pepper (optional); 2 large yellow onions; 1/4 cup plus 2 tablespoons vegetable oil, divided; 2 teaspoons dried mint; 1 tablespoon kashk; 1 tablespoon water