- 20 min
Allergens: Dairy product
Prepare the ingredients: rinse and drain lentils, red beans and chickpeas; Chop the garlic, green onions and yellow onion; Remove mint and coriander leaves.
In a large saucepan, add water, lentils, beans and chickpeas. Cook over medium heat for 5-10 minutes.
Add coriander, mint, spinach and green onions to broth. Add salt and pepper to taste. Cook 4 minutes, add noodles and cook 1-2 more minutes.
Meanwhile, sauté garlic and yellow onion in oiled skillet over medium heat for 2 minutes. Add turmeric, mix well and cook 2 more minutes. Divide the soup in bowls and garnish with sour cream and onion mixture.