Prep time: 20 minutes
Total time: 2 hours and 30 minutes
2 ½ cups|625 ml vegetable oil
4 large yellow onions, thinly sliced
2 teaspoons ground turmeric
3 bunches scallions, trimmed and thinly sliced
1 bunch cilantro, stems discarded, leaves roughly chopped
1 bunch parsley, stems discarded, leaves roughly chopped
1 pound|450 grams fresh spinach, stems discarded, leaves chopped
½ cup|90 grams green lentils
⅓ cup|65 grams grams dried chickpeas, soaked overnight and drained
⅓ cup|62 grams dried kidney beans, soaked overnight and drained
⅓ cup|66 grams grams dried navy beans, soaked overnight and drained
6 ounces|170 grams enriched flour noodles or linguine, halved crosswise
1 (12-ounce|340 gram) jar liquid kashk (alternatively, use thick Greek yogurt)
kosher salt, to taste
8 garlic cloves, thinly sliced
3 tablespoons dried mint leaves
- Heat ¼ cup|60 ml of the oil in a large saucepan over medium. Add the onions and cook until golden and deeply caramelized, about 40 minutes. Stir in the turmeric and cook 1 minute more, then, using a slotted spoon, transfer half of the onions to a bowl to reserve for serving.
- Stir the scallions, cilantro, and parsley to the onions on the stovetop and cook until the scallions are soft, about 8 minutes more. Add the spinach and cook until wilted, 4 to 5 minutes. Stir in the lentils, beans, and 8 cups|1.9 liters water and bring to a boil. Reduce the heat to maintain a simmer and cook, covered, until the beans are tender, about 1 hour and 30 minutes. Add the noodles and cook until soft, 12 to 14 minutes. Add a bit more water if it’s too thick to your liking, but bear in mind that it is a thick soup! Stir in ½ cup|125 ml of the kashk, season with salt, and keep warm.
- Heat 2 cups|500 ml of the oil in a small saucepan over medium. Line a plate with paper towels. Add the garlic to the oil and cook, stirring occasionally, until the garlic starts to brown and crisp, about 6 minutes. As soon as it starts to turn golden, skim with a fine-mesh strainer or spider. Transfer the garlic to the prepared paper towel-lined plate. Save the oil for dressings or frying savory things.
- Gently heat the mint in the remaining ¼ cup|60 ml oil in a small skillet over medium. Remove from the heat and leave to infuse for about 5 minutes. Meanwhile, whisk 1 to 2 tablespoons of water into the remaining kashk to loosen it up.
- To serve, divide soup among bowls. Top with the reserved caramelized onions and the crispy garlic. Drizzle with the mint oil and kashk.
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