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1
Heat oil in large and heavy saucepan over medium heat.
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2
Add onion and cook, stirring often, or until soft and deep golden brown, 25 to 30 minutes.
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3
As onion starts to brown, reduce heat and stir more often.
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4
Add garlic and cook over medium-low heat, stirring often, for 1 to 2 minutes.
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5
Transfer about 13 of mixture (about 13 cup) to small bowl, reserve it for garnish.
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6
Pour chickpeas, broth and 2 cups water to saucepan.
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7
Stir well to blend in onion mixture and bring to boil.
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8
Cover and cook over low heat for 1 1/2 hours.
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9
Stir in lentils, turmeric, salt, pepper and 2 cups water.
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10
Return to boil.
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11
Cover and simmer over low heat until chickpeas and lentils are tender, 25 to 30 minutes
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12
At this point you can put the soup in the refrigerator.
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13
Boil 4 cups water in another saucepan with 1/2 teaspoon of salt added.
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14
Add linguine.
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15
Cook uncovered over high heat until just tender, checking about 2 minutes before time on the package instructions.
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16
Drain pasta, reserving cooking liquid.
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17
You should have a scant 2 cups cooked pasta.
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18
Meanwhile, combine 2 teaspoons each of dill, cilantro and green onion in small bowl, reserve for topping.
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19
Mix remaining dill, cilantro and green onion and divide in two parts.
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20
Divide spinach in two parts.
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21
Reheat the soup to a simmer.
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22
Add one part of spinach and one part of herb mixture.
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23
Cook over medium heat, uncovered, for 8 to 10 minutes.
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24
Add 1/2 cup of pasta cooking liquid and cook until spinach is very tender and soup takes on a spinach flavor, 4 to 6 minutes.
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25
If the soup seems too thick, pour in 1/4 cup pasta cooking liquid and bring to a boil again.
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26
Just before serving, bring soup to simmer.
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27
Stir in remaining spinach and cooked pasta.
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28
Cook uncovered until spinach just wilts, 1 to 2 minutes, adding more pasta liquid by tablespoons if the soup is too thick.
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29
Stir in second part of herb mixture.
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30
Season to taste with salt and black pepper if needed.
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31
Reheat onion and garlic mixture reserved for garnish in a very small skillet over medium heat until sizzling.
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32
Add the dried mint, stir and remove from the heat.
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33
Divide soup among serving bowls.
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34
Sprinkle onion-garlic mixture and reserved herbs and scallions.
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35
Serve.
