persian pasta and bean soup

Serves: 4

Ingredients:
1/2 cup dry green lentils
1/2 cup dry chickpeas
1/2 cup dry pinto beans
4 cups water, plus more as needed
1/4 cup extra-virgin olive oil plus 1 tablespoon, divided
1 cup spring onions, white and green parts separated, chopped
3 cups spinach, stemmed and finely chopped
2 cups finely chopped fresh coriander with soft stems (about 2 bunches)
2 cups finely chopped fresh parsley leaves (1-2 bunches)
1/2 teaspoon ground turmeric plus a pinch, divided
1 teaspoon salt
1/2 teaspoon ground pepper
1 medium white onion, chopped
topping
1 cup extra-virgin olive oil
1 medium white onion, halved and thinly sliced crosswise
pinch of ground turmeric
5 cloves garlic, sliced
3 tablespoons dried mint
2 1/2 tablespoons yoghurt
1 tablespoon water

Method:
to make soup: combine lentils, chickpeas and pinto beans in a large bowl and cover by  with water; soak overnight.
rinse and drain the beans. bring 4 cups of water to boil in a large pot. add the bean mixture, reduce heat to a simmer and cook until the beans are almost tender but still have a bit of a bite.
meanwhile, heat 1/4 cup oil in a large skillet over medium heat. add scallion whites; cook, stirring occasionally, until starting to brown, about 5 minutes. add scallion greens, spinach, corianderand parsley; cook, stirring occasionally, until the scallion whites are golden and the herbs are wilted, 5 to 7 minutes more.
when the beans are almost tender, add the spinach mixture to the pot along with 1/2 teaspoon turmeric, salt and pepper; stir to combine. adjust heat to maintain a simmer and cook, stirring occasionally, for 30 minutes.
meanwhile, heat 1 tablespoon oil in the skillet over medium-high heat. add chopped onion and a pinch of turmeric; cook, stirring occasionally, until golden brown, about 6 minutes. set aside.
after the soup has cooked for 30 minutes, add the browned onion. cook, stirring occasionally for about 15 minutes. remove from heat and cover to keep warm.
to prepare toppings: heat 1 cup oil in a medium skillet over medium-high heat. add sliced onion and pinch of turmeric. cook, stirring occasionally, until the onion is golden brown, about 12 minutes. transfer with a slotted spoon to a paper-towel-lined plate. add garlic to the oil left in the pan; cook, stirring often, until golden brown, about 2 minutes. transfer with a slotted spoon to a paper-towel-lined plate.
fine a sieve with a paper towel and place over a heatproof container next to the stove. add mint to the oil left in the pan; cook, stirring, until it turns dark green, about 1 minute. strain the mint and oil through the prepared sieve (discard the remaining oil). mix yoghurt  with 1 tablespoon water in a small bowl until combined.
ladle the soup into bowls. top each bowl with some of the fried onions, garlic and mint. dollop with the yoghurt  mixture.