Add broth to a large pot over high heat and add enough water to fill half the pot with liquid.
Add lentils (as well as kidney beans and chickpeas if not from a can; otherwise add the canned beans later) to pot of boiling broth/water, bring heat down to medium and close lid to cook.
In a bowl, combine ground beef with the ½ puréed onion, 3 teaspoons (1 tablespoon) sea salt, 1 teaspoon black pepper, and 1½ teaspoons turmeric. Form into small, ½-inch sized meatballs and drop them into the soup, one-by-one.
Add cilantro, parsley, and scallions.
Over med-med-high heat, add ghee to the bottom of a pan. Add 2 chopped onions and fry until golden-brown, mixing occasionally to prevent burning (about 10 minutes). Once fried, tilt pan to drain the excess oil to one side of the pan with the onions on the other/higher side.
Mix in tomato paste to pot of soup.
Add ¾ of the fried onions to the pot of soup and reserve the other ¼.
Break the fettuccine into approximately 3 inch-long pieces and add to pot.
Add ¾ of the garlic to the pot and reserve the other ¼.
Add 1 ½ tbsp dried mint to the pot.
Add chickpeas, kidney beans, and tomatoes.
Add enough water to achieve your desired ratio of liquid to other ingredients. Add 2 teaspoons sea salt, 1 teaspoon black pepper, and 1 teaspoon turmeric powder to pot of soup.
In a small pan over med-low heat add the leftover ghee or tallow from frying onions. Then add leftover fried onions, garlic, a pinch of turmeric, and a pinch of salt and pepper. Fry just for a minute or two while mixing. Add ½ tbsp of dried mint and immediately remove pan from heat. Garlic and mint will burn if left on heat.
Soup is ready once noodles have cooked through. Serve each bowl with a tablespoon or so of the onion/garlic/mint mixture right on top. Enjoy!