| 1/4 | c | Dried chickpeas |
| 1/4 | c | Dried Navy beans |
| 1/4 | c | Dried Red Kidney beans |
| 14 | c | Water |
| 3 | lg | Onions; peeled and thinly sliced |
| 5 | | Cloves garlic; peeled and minced |
| | Sauteeing liquid (I used balsamic vinegar) |
| 1/2 | ts | Pepper |
| 1 | ts | Tumeric |
| 1/2 | c | Lentils |
| 2 | c | Vegetable broth |
| 1/2 | c | Chopped scallions or chives |
| 1/2 | c | Chopped fresh dill |
| 1 | c | Chopped parsley |
| 6 | c | Chopped fresh spinach -or- |
| 2 | | Boxes (10-oz) frozen spinach |
| 1 | | Fresh beet; peeled and diced |
| 1/2 | lb | Persian noodles or linguine; broken in half (I used linguine) |
| 2 | tb | Red wine vinegar |
| | GARNISH |
| 1 | | Onion; peeled and thinly sliced |
| 6 | | Cloves garlic; peeled and minced |
| | Sauteeing liquid (I used balsamic vinegar) |
| 1 | ts | Tumeric |
| 1/2 | c | Fresh mint; chopped |
