In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté for 5–7 minutes until translucent.

Stir in 3 minced garlic cloves and 1 teaspoon of turmeric for 1–2 minutes until fragrant.

Pour in 8 cups of vegetable broth, then add 1 cup of lentils, cooked chickpeas, navy beans, and kidney beans. Bring to a boil, then simmer uncovered for 20 minutes.

Add 8 ounces of Persian noodles, cook for 8–10 minutes until tender.

Stir in 4 cups of chopped spinach, along with 1/2 cup of onions, cilantro, parsley, and dill. Cook for 5–7 minutes until the greens wilt.

Adjust flavors with salt and pepper. Serve topped with sour cream or yogurt and crispy onions.