Start by rinsing 1 cup each of green or brown lentils, canned chickpeas, and kidney beans under cold water until the water runs clear. Finely chop 1 onion and your choice of fresh herbs such as parsley, cilantro, and dill.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5–7 minutes until it becomes translucent and fragrant. Stir in 2 minced garlic cloves and cook for an additional minute until the garlic is softened.

Pour in 6 cups of vegetable or chicken broth and add the rinsed lentils to the pot. Bring to a rolling boil, then reduce to a gentle simmer. Cook for approximately 25 minutes, stirring occasionally, until the lentils are tender.

Once the lentils are tender, gently fold in the rinsed chickpeas and kidney beans. Simmer uncovered for an additional 10 minutes.

Stir in 2 cups of your chosen noodles and let them cook for about 10 minutes, or until they become al dente.

Just before serving, stir in the freshly chopped herbs, and season with salt and pepper to taste. Serve the soup hot.