Ash Reshteh Nabati (Persian Noodle and Herb Soup)

Finely dice one onion and thinly slice the second onion separately for the garnish.

Heat half the vegetable oil in a large saucepan over a medium heat and fry the diced onion for 6 minutes, until softened.

Stir in the garlic and ground turmeric and fry for 1 minute, until fragrant.

Add the dried green lentils, chickpeas, kidney beans and water, bring to the boil, then reduce the heat and simmer for 25 minutes, until the lentils are tender.

Heat the remaining vegetable oil in a frying pan over a medium-low heat and fry the sliced onion for 30 minutes, stirring occasionally, until deeply caramelised, to use as a garnish.

Roughly chop the spinach, parsley, dill, coriander and spring onions.

Stir the chopped greens and reshteh noodles into the soup and simmer for 10 minutes, until the noodles are tender.

Season the soup with fine sea salt and black pepper.

Sizzle the dried mint in a small pan with a little of the caramelised onion oil for 1 minute, until fragrant, to make the garnish oil.

Stir the lime juice into the cashew cream to make a bright, tangy topping.

Ladle the soup into bowls and top each with the caramelised onion, a spoonful of the soured cashew cream, the mint oil and a scatter of crushed walnuts.