Ash-e shouli, Yazd herb, beet and lentil soup

Ingredients

• 1.5 kg of herbs: half spinach, half dill, chives, parsley, and a few sprigs of fenugreek
• 2 large beets
• 3 onions
• 2 tablespoons of dried mint
• 200 g of flour
• 200 g of lentils
• oil
• 2 teaspoons of turmeric
• salt, pepper
• vinegar

Peel the beets, cut them into sticks, and cook them halfway through in a small amount of water.

Add the lentils and chopped herbs, and cook until fully tender.

Meanwhile, fry the finely chopped onions and dried mint in the oil, and add the turmeric to the onions.

Mix the flour by hand in 1 to 1.25 liters of water.

Once the lentils and herbs are cooked, add half of the fried onions and let simmer for a few minutes.

Pour approximately 1 liter of boiling water, then add the flour gradually, while stirring well to prevent lumps.

If the soup is too thick, add more water.

Salt, pepper, then add the oil to the mint, the remaining onions, and the vinegar, reserving a little for garnish; let it simmer for a few minutes to mellow the vinegar.