If using dried black beans, soak the black beans overnight in a bowl completely covered with water. Rinse and drain the beans. Place them into a medium pot and cover with water. Bring the pot to a boil over high heat and reduce the heat to medium low and cook the beans on a simmer until tender, about 1 hour. Drain and set the black beans aside.

Bring a medium pot of water to a boil over high heat. Add the lentil and stir. Reduce the heat to medium low and cook on a simmer until the lentils are tender, about 30 minutes. Drain the lentils and set aside. 

Place the olive oil in a large skillet over medium heat. Once the oil is hot, add the onions and saute for about 10 minutes until softened and golden. Add the turmeric and stir, cook for 1 more minute. Remove the pan from the heat and set aside.

Add the yogurt and ⅓ cup of water into a large and deep pan over medium heat. Cook for about 5 minutes stirring occasionally.

Add the cilantro or parsley and dill, garlic, cooked or canned black beans and lentils and stir. Add the salt, pepper, roquefort and lemon juice. Reduce the heat to low and cook for about 10 minutes.

Cook the pasta in a separate pot according to the instructions on the package and drain.

Add the cooked pasta into the yogurt sauce, stir well, and cook for about 2 minutes.

Pour the pasta mixture into a serving bowl and garnish with the fried onions and a drizzle of olive oil.

Serve the pasta hot immediately.