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Heat the oil in a large, thick-bottomed soup pot over medium heat. Add the onion and the chile and cook until they soften, 8 minutes or so. Add the spices and cook for another thirty seconds, just long enough for them to toast a bit, then stir in the broth/stock. Bring to a boil and add the lentils (or split peas) to the pot. Cook until they are just tender, about 25 minutes. Stir in the cooked chickpeas and cranberry (or borlotti) beans and the salt. Bring to a simmer.
In the meantime, prepare the toppings. Heat the olive oil and butter in a large frying pan over medium heat along with a couple big pinches of salt. Cook the onion, stirring occasionally, until golden and deeply caramelized (see above photos for color reference), 8 - 10+ minutes. Set aside with the sour cream and chopped walnuts.
A few minutes before you're ready to eat, add the noodles to the simmering soup and cook until al dente. Stir in the spinach, and cilantro and dill. Add a big squeeze of lime to the pot or serve wedges along with each bowl of soup. Taste and adjust the seasoning to your liking, adding more salt if needed.
Serve right away, each bowl topped with a big spoonful of caramelized onions, some sour cream, and a sprinkling of walnuts.