Heat a tablespoon of olive oil in a large pot over medium heat. Once the oil shimmers, add one diced onion and sauté until it becomes soft and translucent, about 5 minutes.

Stir in 3 minced garlic cloves along with a teaspoon of turmeric. Cook for 1-2 minutes until the garlic is fragrant and golden.

Pour in 6 cups of vegetable broth, then add 1 cup of lentils, 1 can of chickpeas, 1 cup of navy beans, and 1 cup of kidney beans. Bring to a lively boil, then reduce heat to low and simmer uncovered for about 20 minutes.

Add 8 ounces of Persian noodles or linguine to the pot. Stir gently and cook for another 10 minutes or until the noodles are tender.

Fold in 2 cups of chopped spinach, along with chopped cilantro, parsley, and dill. Stir and cook for an additional 5-7 minutes.

Taste and season with salt and pepper. Ladle the warm soup into bowls, garnishing with sour cream or yogurt and fried onions.