Beans and Green Soup with Salted Yogurt and Sizzled Mint Recipe
"This soup is inspired by ash reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles. If you don’t have time to soak the chickpeas and beans overnight, bring them to a boil in separate pots of water, then turn off the heat, cover the pots, and let them sit for 1 hour before proceeding...."
INGREDIENTS
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3 tablespoons vegetable oil
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1 large onion, finely chopped
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3 garlic cloves, finely grated
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½ cup cranberry or navy beans, soaked overnight, drained
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½ cup dried chickpeas, soaked overnight, drained
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1 teaspoon ground turmeric
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½ cup green lentils, rinsed
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5 ounces baby spinach (about 7 cups), chopped
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1 cup chopped cilantro leaves with tender stems
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1 cup chopped parsley
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½ cup chopped dill
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2 tablespoons fresh lemon juice
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Kosher salt; freshly ground pepper
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6 tablespoons vegetable oil, divided
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1 large onion, very thinly sliced
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⅓ cup whole-milk Greek yogurt
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¼ cup buttermilk
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Kosher salt
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2 tablespoons dried ground mint
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