Legume Reshteh Soup

Ingredients:

1 onion, sliced
2 tablespoons butter
4 cloves garlic, thinly sliced
1 teaspoon turmeric
2/3 cup yellow split peas
4 cups vegetable stock
1/2 cup chickpeas
1/2 cup fava beans
1/2 cup parsley, chopped
1 cup cilantro, chopped
2 green onions, chopped
2 cups baby spinach, chopped
1/2 cup dill, chopped
2 ounces reshteh, broken into 2 inch pieces (may substitute udon)
1 tablespoon white wine vinegar
salt and pepper, to taste
lime wedges

Cook onions and garlic in the butter on low heat until wilted. Add turmeric.

Pour in stock and yellow split peas. Bring to a simmer and stir in chickpeas and fava beans, then all the herbs and reshteh.

Season with salt and pepper and stir in vinegar before removing from heat.

Serve with lime wedges.