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Ingredients:

4 medium onions

½ pack Aash dried herbs

150 grams chick-peas

150 grams black-eye beans

150 grams lentils

4 glasses of hot water

400 grams Persian wheat noodle (Reshteh)

4 spoons dried mint

Cooking oil

Salt and pepper

Whey (Kashk - curd - like dairy product)

Method:

Soak chick-peas, black-eye beans and lentils in warm water for about four hours.

Peel and thinly slice two of the onions.  Fry in oil until slightly golden. 

Add herbs and fry for two minutes on medium heat.

Add chick-peas, black-eye beans and lentils, hot water, salt and pepper to the mix and cook over medium-low heat for about an hour and half.  If necessary, additional hot water should be added while cooking.

Add noodle to the soup.  Noodle should remain intact and uncut.  Cook for another 30 minutes until noodle and legumes are cooked, adding water if soup becomes too thick.

Fry the rest of the onion and dry mint for a few minutes until golden.

Serve the soup with onion and mint on top.  Add few teaspoon of whey (Kashk).