Ash Shooli (آش شولی) — Yazdi Beetroot and Herb Soup

• 160 gBrown lentils, rinsed (Pick over for stones; do not soak)
• 450 gBeetroot (Peeled and cut into 1.5 cm cubes)
• 80 gFresh parsley (Finely chopped)
• 50 gFresh cilantro (Finely chopped)
• 25 gFresh dill (Finely chopped)
• 120 gFresh spinach (Chopped)
• 10 gFresh fenugreek leaves (Finely chopped; reduce to 5 g if very bitter)
• 300 gYellow onions (Thinly sliced)
• 60 mlNeutral oil (Such as sunflower or canola)
• 25 gAll-purpose flour (For thickening)
• 120 mlCold water (To make a smooth slurry)
• 1800 mlWater (Plus more as needed to adjust consistency)
• 2 tspTurmeric (Ground)
• 2 tspSea salt (Add in stages; adjust to taste)
• 1 tspBlack pepper (Freshly ground)
• 60 mlVinegar (Grape vinegar preferred; white wine vinegar also works)

Instructions

1. 1

   Make the crispy fried onions: heat the oil in a wide skillet over medium heat (about 170–180°C / 340–355°F). Add sliced onions and cook 18–25 minutes, stirring often, until deeply golden and crisp. Lower heat if they brown too fast. Transfer onions to a paper towel-lined plate; reserve 2 tablespoons oil for the soup.

2. 2

   Start the soup base: in a large pot, add lentils and 1800 ml water. Bring to a boil over high heat, then reduce to a steady simmer. Skim any foam for a cleaner broth. Simmer 15 minutes, uncovered, until lentils begin to soften but still hold their shape.

3. 3

   Add beetroot and spices: stir in cubed beetroot, turmeric, 1 1/2 teaspoons sea salt, and black pepper. Simmer 25–30 minutes over medium-low heat, stirring occasionally, until the beets are tender when pierced and the lentils are fully cooked. Add 120–240 ml water if the level drops below the solids.

4. 4

   Cook the herb mix: stir in chopped parsley, cilantro, dill, spinach, and fenugreek leaves. Add the reserved 2 tablespoons onion oil for flavor. Simmer 12–15 minutes, partially covered, stirring every few minutes so herbs cook evenly and the soup develops a green, aromatic base without tasting raw.

5. 5

   Thicken to a velvety texture: whisk flour with 120 ml cold water until completely smooth. With the soup at a gentle simmer, slowly pour in the slurry while stirring continuously. Simmer 6–8 minutes, stirring often, until the soup lightly coats a spoon and the flour taste is gone. Adjust with water if too thick.

6. 6

   Balance with vinegar and finish: turn heat to low and stir in vinegar gradually, tasting after each addition for a sweet-tangy balance. Simmer 2 minutes (do not boil hard after adding vinegar). Adjust salt to taste. Serve hot, topped with crispy fried onions; add extra vinegar at the table if desired.