In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced large onion and sauté until soft and translucent, about 5 minutes.

Stir in 3 cloves of minced garlic and 1 teaspoon of turmeric, cooking for an additional 1-2 minutes until fragrant.

Pour in 6 cups of vegetable broth, then add the rinsed lentils, cooked chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat to a gentle simmer and cook uncovered for about 20 minutes.

Incorporate the Persian noodles into the simmering broth. Cook for an additional 10 minutes until tender.

Mix in the chopped spinach, cilantro, parsley, and dill. Cook for an additional 5-7 minutes until wilted.

Season with salt and pepper to taste. Serve hot, topped with sour cream or yogurt and fried onions.