Soak the kidney beans, navy beans, and chickpeas in separate containers, instructions below. When the beans are soaked, drain and skin the chickpeas.

Cook the rice pasta according to package directions, and then set aside.

When you are ready to cook, heat the oil in a large stockpot set over medium heat. Add the onions and sauté, stirring occasionally, for 10 minutes, or until translucent. Add the salt, pepper, and turmeric.

Stir in the kidney beans, navy beans, and chickpeas and sauté for a minute. Pour in the water and bring to a boil, then cover and simmer for 45 minutes over medium heat.

Add the lentils and cook for 20 minutes longer.

Then, add the rice flour and stir occasionally for 10 minutes.

Add the spinach, parsley, green onions, and dill and continue to cook, stirring from time to time for 30 minutes. Add the cooked rice pasta. If the soup is too thick, add ½ cup (125 ml) water at a time and return to a boil. Reduce the heat to low, cover and keep warm.

To make the topping, heat the oil in a skillet set over medium-high heat and sauté the onions, stirring, for about 15 minutes, or until they are browned. Add in the mint and stir until fragrant. Pour the soup into a large serving bowls and scatter the fried onion over the tops. Drizzle with yogurt and serve.

Instructions for Soaking Beans

Pick through the dried beans, discarding any discolored or shriveled ones or any foreign matter. Wash the beans in a strainer under cold running water, and drain.

To soak, place the beans in a bowl of fresh cold water. A good rule of thumb is to add three cups (750 ml) of water to each cup of dried beans. The liquid should be about 1 to 2 in (2.5 to 5 cm) above the top of the legumes, and the bowl should be big enough so that the beans can expand a bit. Soak for 12 hours or overnight.