Name: Beans and Green Soup With Salted Yogurt and Sizzled Mint
Yield: 6 servings
Ingredients: 3 tablespoons vegetable oil; 1 large onion, finely chopped; 3 garlic cloves, finely grated; ½ cup cranberry or navy beans, soaked overnight, drained; ½ cup dried chickpeas, soaked overnight, drained; 1 teaspoon ground turmeric; ½ cup green lentils, rinsed; 5 ounces baby spinach (about 7 cups), chopped; 1 cup chopped cilantro leaves with tender stems; 1 cup chopped parsley; ½ cup chopped dill; 2 tablespoons fresh lemon juice; Kosher salt; freshly ground pepper; 6 tablespoons vegetable oil, divided; 1 large onion, very thinly sliced; ⅓ cup whole-milk Greek yogurt; ¼ cup buttermilk; Kosher salt; 2 tablespoons dried ground mint

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Photo by Alex Lau, Styling by Sue Li

This soup is inspired by ash reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles. If you don’t have time to soak the chickpeas and beans overnight, bring them to a boil in separate pots of water, then turn off the heat, cover the pots, and let them sit for 1 hour before proceeding.

Recipe notes

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