• Heat the oil in a large pot over medium high heat. Sauté the onion until golden and soft. Add in the garlic and cook for a few minutes until fragrant. Add half of the dried mint, turmeric and salt and cook so they start releasing their aroma.
• Add in the lentils, canned chickpeas and pinto beans followed by 8 cups of water. Turn the heat up to medium high, cover and bring the soup to a simmer.
• Lower the heat to medium, add in the spinach, parsley and cilantro. Give it a good stir, cover and cook for 40 minutes.
• After 40 minutes, break the reshteh in half and add it to the soup. Give it a good stir and cook for 15 more minutes, uncovered, stirring occasionally. While the reshteh is cooking, sauté some dried mint in 1 tablespoon of olive oil and add it to the soup as well.

Topping:

• Heat 2 tablespoon olive oil over medium heat and fry the sliced onion until golden brown. Add in the turmeric and fry for 3 more minutes. Transfer to a plate and set aside.
• In the same pan heat 1 tablespoon olive oil and sauté the garlic until golden, transfer to a small plate.
• Heat the remaining 1 tablespoon olive oil in the same pan and sauté the dried mint for 3 to 5 minutes until fragrant.
• Dilute the kashk by mixing it with ¼ cup lukewarm water.

Serve:

• Pour the ash reshteh into a large bowl or serving bowls. Drizzle with some kashk and garnish with fried onion, fried garlic and fried dried mint. Bring some more kashk to the table for those who'd like to add more to their soup.