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