Persian Noodle Soup

Name: Persian Noodle Soup
Cook time: 40 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 3 tablespoons olive oil, plus extra for drizzling; 2 onions, thinly sliced; 1 tsp ground tumeric; 1 tsp ground cumin; 3 cloves of garlic, peeled and thinly sliced; 1 Green chili, finely chopped (de-seeded if you like); 1 x 400g tin cannelini beans, drained and rinced; 1 x 400g tin green or Puy lentils, drained and rinsed; 1.25 litres vegetable stock; 200g spinach, washed, chopped; 80g linguine/spaghetti, broken into 3 cm sticks; small bunch of parsley, chopped; Small bunch coriander, chopped; Bunch dill, small, chopped; 1 lemon, unvaxed, juice of, use zest below; 50g toasted pine nuts; 1 Green chili, finely chopped, de-seeded; Zest of 1 unwaxed lemon; 3 tblsp extra virgin olive oil; A handful of herbs