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

Stir in 3 minced garlic cloves and 1 teaspoon of turmeric into the pot. Cook for additional 1-2 minutes until fragrant.

Pour in 6 cups of vegetable broth, followed by the rinsed lentils, cooked chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce to low and simmer for 20 minutes.

Gently stir in 8 ounces of Persian noodles or linguine and cook in the simmering broth for about 10 minutes, or until tender.

Add 4 cups of chopped spinach and 1/2 cup each of chopped cilantro, parsley, and dill. Cook for another 5-7 minutes.

Taste and adjust seasoning with salt and pepper to achieve a well-balanced flavor.

Ladle the soup into bowls, topping with sour cream or yogurt if desired, and sprinkle with fried onions.