Start this recipe the night before, to soak the chickpeas, kidneys beans, and fava beans. Boil them in 4 cups water for 1 minute, then turn off the heat and add a splash of apple cider vinegar. Cover the pot and let them soak overnight. Dice 1 of the onions. Heat a large pot over medium-high heat and add 1/4 cup of the olive oil. Add the onion and saute until lightly browned, about 5 minutes. Drain and rinse the chickpeas, kidney beans, and fava beans and add them to the onion along with 4 of the garlic cloves, the turmeric, and lentils. Saute for 1 minute. Add the stock and bring to a boil. Boil the beans, covered, for 1 hour. Tilt the lid so the pot is partially covered and simmer, stirring occasionally, for another 1 1/2 hours. Season with salt. Meanwhile, slice the remaining 2 onions into thin half-moons. Heat a saute pan over high heat and add the remaining 3 tablespoons olive oil. Add the onions and fry, stirring frequently, until the onions are brown and caramelized. Add the remaining garlic and the mint and saute for 1 minute. Season with salt and set aside. Add the noodles to the soup and cook until tender, 6 to 8 minutes. When the noodles are almost done, add the greens, dill, cilantro and parsley and cook for 2 minutes. Serve with a large dollop of yogurt and a few tablespoons of the sauteed onion mixture.
Recipe adapted from Louisa Shafia, Lucid Food: Cooking for an Eco-Conscious Life (Ten Speed Press, 2009)