6 servings

Persian Lentil and Beet Soup (Ash-e Shooli)

Name: Persian Lentil and Beet Soup (Ash-e Shooli)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion; 2 cloves garlic; 1 teaspoon ground turmeric; 3 medium beets; 1 large potato; 0.75 cup brown or green lentils; 6 cups vegetable broth or water; 1 cup fresh parsley; 1 cup fresh cilantro; 1 cup fresh dill; 1 cup baby spinach; 0.5 teaspoon ground fenugreek; 1 salt and pepper; 0.25 cup pomegranate molasses or balsamic vinegar; 2 tablespoons extra virgin olive oil; 2 onions; 1 salt; 2 cloves garlic; 0.25 teaspoon ground turmeric; 1 teaspoon dried mint

Prep 20 min

Cook 60 min

6 servings

291 kcal

6 servings

Source: themediterraneandish.com

Ash-e Shooli is a hearty, gluten-free, and vegetarian beet soup from Central Iran packed with potatoes, lentils, herbs, and finished with a topping of minty caramelized onions.

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extra virgin olive oil2 tablespoons
onion(finely chopped)1 large
garlic(crushed or grated)2 cloves
ground turmeric1 teaspoon
beets(peeled and diced)3 medium
potato(peeled and diced)1 large
brown or green lentils(rinsed)0.75 cup
vegetable broth or water6 cups
fresh parsley(packed tightly and finely chopped)1 cup
fresh cilantro(packed tightly and finely chopped)1 cup
fresh dill(packed tightly and finely chopped)1 cup
baby spinach(packed tightly and finely chopped)1 cup
ground fenugreek(optional)0.5 teaspoon
salt and pepper1
pomegranate molasses or balsamic vinegar0.25 cup
extra virgin olive oil2 tablespoons
onions(finely sliced)2
salt1
garlic(crushed or grated)2 cloves
ground turmeric0.25 teaspoon
dried mint1 teaspoon