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

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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