Persian bean and noodle soup - ash-e reshteh

Ingredients

• 1 can each of Kidney Beans, White beans and Garbanzo beans, drained and rinsed
• 1/3 cup each Mung Beans and  Large Lentils, picked over and rinsed
• 1 onion, chopped
• 1 large leak, washed and chopped
• 1 bunch Cilantro, washed and chopped
• 2 large handfuls of baby spinach, washed and coarsely chopped
• 1 lemon
• large pinch of dried or fresh Dill and Oregano
• 1 cup of dried Persian Noodles if using the "reshteh-ye ash", or use recipe below for fresh pasta
• Large pinch of Tumeric
• salt and pepper
• Kashk if available or sour cream

Fresh Persian Pasta - Reshteh:

• 1 cup of AP flour
• pinch of salt
• enough water to make a smooth dough

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Preparation

• Saute onion over medium heat with oil until it is lightly browned. Add tumeric, salt and pepper.
• Saute for a few minutes, then add 7 cups of water, juice from the lemon, all of the beans, the lentils and the dried spices.
• Bring to a boil, lower to a simmer, cover and cook for 1 hour. Add cilantro and spinach, cover and cook for 15 minutes.
• Add pasta and kashk or sour cream. Cover and cook for 10 minutes. Taste for seasoning, and thin with additional water if desired.
• Serve topped with additional kashk or sour cream.
• Fresh Persian Pasta - Reshteh:
  Mix flour, water and salt until dough is formed. Rest for at least 20 minutes. Roll as thinly as possible, flour generously, roll and cut into noodles. Toss with flour and allow to slightly dry.