In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes soft and translucent.

Next, add 4 minced garlic cloves and 1 teaspoon of turmeric to the pot. Stir and cook for 1-2 minutes until fragrant.

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

After 20 minutes, stir in ½ pound of Persian noodles or linguine. Cook for an additional 10 minutes until tender.

Add 3 cups of chopped spinach, 1 cup of chopped cilantro, 1 cup of chopped parsley, and 1 cup of chopped dill. Cook for 5-7 minutes until the greens wilt.

Season with salt and pepper to taste. Serve hot topped with sour cream or yogurt and fried onions.