In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add 1 diced onion and sauté for 5-7 minutes until it becomes soft and translucent. Stir in 3 minced garlic cloves and 1 teaspoon of turmeric, cooking for an additional 1-2 minutes until the mixture is fragrant and golden.

Pour in 8 cups of vegetable broth and add 1 cup each of rinsed lentils, drained chickpeas, navy beans, and kidney beans. Stir well to combine, then bring the soup to a gentle boil. Once bubbling, reduce the heat to low and let it simmer for 20 minutes until the lentils are tender and the flavors meld beautifully.

After the soup has simmered, introduce 1 cup of Persian noodles (or linguine) to the pot. Cook for an additional 10 minutes, stirring occasionally, until the noodles become al dente and the soup thickens slightly.

Add 2 cups of chopped spinach, and a mix of fresh herbs including chopped cilantro, parsley, and dill to the pot. Cook for another 5-7 minutes, stirring until the greens have wilted and brightened, infusing the soup with freshness and vibrant color.

Taste the Persian Noodle Soup and adjust the seasoning with salt and pepper as needed. Serve hot in bowls, garnishing each serving with a dollop of sour cream or yogurt and a sprinkle of crispy fried onions for added texture.