Traditional Persian Shooli Soup (Ash Shooli)

Grate or finely dice the beetroot into small, even pieces to ensure it cooks evenly.

Wash the herbs thoroughly, finely chop them, and set aside.

Place the beetroot in a large pot with water and cook over medium heat until it is about halfway tender.

Rinse the lentils and add them to the pot. Bring to a gentle boil and cook until the lentils begin to soften.

Season the soup with salt, turmeric, and black pepper. Add the chopped herbs and fried onions, then continue cooking until all ingredients are fully tender and aromatic.

In a separate bowl, dissolve the flour in lukewarm water, stirring until completely smooth. Slowly pour this mixture into the soup while stirring constantly to prevent lumps.

Cook for a few more minutes until the soup thickens slightly. Remove from heat and serve hot, allowing each diner to add vinegar to taste for brightness.