Ash Reshte(Vegetable Soup With Noodles)

• 2 bunches chopped cilantro
• 3 bunches chopped parsley
• 3 (10 oz.) pkg. frozen, chopped spinach, thawed and drained or 3 lb. fresh spinach, chopped
• 2 bunches green onions, chopped
• 1/2 c. fresh dill, chopped
• 2 qt. water
• 5 Tbsp. golden onions, sauteed
• 2 Tbsp. garlic, sauteed
• 1 (15 oz.) can garbanzo beans
• 2 (15 oz.) cans or 2 c. freshly cooked pinto beans
• 3 c. cooked lentils
• 1/2 lb. uncooked noodles, broken into 2-inch pieces
• salt and pepper to taste
• Kashk or yogurt (optional)

1. Combine water, spinach, cilantro, parsley, green onions and dill in a large Dutch oven.
2. Bring to a boil.
3. Cover, reduce heat and let simmer for 20 minutes.
4. Add lentils, pinto beans and garbanzos to the soup.
5. Let it simmer for 5 minutes.
6. Make sure there is enough water covering the ingredients.

cilantro, parsley, fresh spinach, green onions, fresh dill, water, golden onions, garlic, garbanzo beans, freshly cooked pinto beans, cooked lentils, noodles, salt, kashk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=871043 (may not work)