Ash Reshteh (Persian Noodle Soup)

INGREDIENTS

2 tbsp

Canola Oil (See Note #1)

large Sweet Onion (Diced)

1/2 cup

Brown Lentils

1/2 tsp

Turmeric

1/2 tsp

Salt

5 cups

water

1 1/2 cups

Ash Dried Herb Mix (See Note #2)

1 can

Chickpeas (15 oz See Note #3)

1 can

Pinto Beans (15 oz See Note #3)

8 oz

Persian Flat Noodles (Reshteh Ash) (See Note #4)

4 tbsp

Olive Oil (divided)

large Onion (thinly sliced)

4 cloves

Garlic (minced)

2 tbsp

Dried Mint (See Note #5)

1/2 tsp

Turmeric

1 cup

Liquid Kashk (Yogurt Whey) (See Note #6)