In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one diced onion and sauté for about 5–7 minutes until it becomes soft and translucent. Once the onion is ready, stir in 3 minced garlic cloves and 1 teaspoon of turmeric, cooking for an additional 1–2 minutes until fragrant and golden.

Pour in 6 cups of vegetable broth, bringing it to a gentle simmer. Then add 1 cup each of lentils, chickpeas, navy beans, and kidney beans to the pot. Increase the heat slightly until the mixture reaches a boil, then reduce it to low. Allow the soup to simmer for about 20 minutes, stirring occasionally, until the lentils are tender.

Once the legumes are softened, introduce 8 ounces of Persian noodles (or linguine) into the pot. Stir gently and allow the noodles to cook for about 10 minutes, or until they are al dente.

After the noodles have cooked, fold in 2 cups of chopped spinach, ½ cup of chopped cilantro, ½ cup of parsley, and 1 tablespoon of dill to the soup. Stir well and let it cook for another 5–7 minutes, or until the greens are wilted and vibrant.

Finally, season your soup with salt and pepper to taste. Ladle the hearty Persian Noodle Soup into bowls and top each serving with a generous dollop of sour cream or yogurt if desired. Enjoy!