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Peel and thinly slice the onions and garlic. Finely mince the parsley and dill, stalks and all.
Put half of the spinach into a blender, add the vegetable stock and blend until smooth. Chop the remaining spinach and set aside.
Place a large frying pan over a medium heat with a generous drizzle of olive oil. Once hot, add the onions and cook for 12-15 mins until deep golden brown. Transfer half to a bowl and set it aside.
Add the garlic, turmeric, dried mint, dill, chopped spinach and parsley to the frying pan, along with the pasta. Cook until fragrant, about 5 mins.
Pour a ladleful of spinach stock over the pasta, then cook, stirring, until the pasta absorbs the liquid. Add another ladleful and continue stirring, adding more stock until the pasta is cooked through or al dente.
Once the pasta is cooked, stir through the lentils and black beans, adding more spinach stock to thin it out. Taste and season with salt and pepper.
Crumble the feta and toss with the reserved onions and dried fruit.
Share the pasta between bowls, drizzle over some yoghurt and finish with a sprinkle of the onion mixture.