The Delicious Crescent

0 Sauté Onions and Garlic: Heat olive oil in a large Dutch oven over medium heat. Add sliced onions and sauté until golden brown, about [timer minutes=20]20–25 minutes[/timer].
Add grated garlic during the last 5 minutes of cooking. Tip: Use a mandolin slicer for thin, even onion slices.
1 Onion Topping: Turn off heat and stir in dried mint. Do not let it burn.
Set aside one-third of the fried onion mixture (with some oil) for garnish.
Return pot to medium heat, add turmeric and black pepper, and stir.
2 Add Beans and Rice: Add mung beans, rice, stock (or water), salt, and black pepper. Bring to a boil, skimming off foam as it forms.
Reduce heat, cover, and simmer for [timer minutes=45]45 minutes[/timer] or until beans are soft. Tip: For firmer rice texture, add rice later with vegetables.
3 Add Rice and Vegetables: Add diced pumpkin, cilantro, parsley, green onions, and dill. Stir to combine.
Cover and simmer for another [timer minutes=30]30 minutes[/timer], stirring occasionally, until rice and vegetables are tender.
Adjust the consistency with more stock or water as needed — the soup should be hearty and thick, similar to porridge.
4 Blend and Thicken (Optional): For a smoother texture, remove a portion of the soup and blend it, then return to the pot.
To thicken, mix cornstarch with a small portion of soup until smooth, then stir it back in.
5 Finish the Soup: Add the lemon juice and adjust the salt, pepper, and thickness to taste. Stir in one-third of the onion-mint mixture, reserving the rest for garnish. If you prefer a creamier texture, stir in some kashk or sour cream as well.
6 Serve: Ladle into bowls and top each with dollops of kashk (or sour cream) and the fried onion-mint garnish.
Serve with extra lemon wedges, vinegar, or kashk on the side.