Ash sabzi vegetable soup

Directions

1. To achieve better results, I usually soak the legumes in cold water overnight. ⏱ ≈ 30 min
2. I prefer to avoid cooking beans and lentils with meat, as it can be difficult to determine the exact cooking time, and this depends on the type of legume. ⏱ ≈ 10 min
3. That’s why I cook the beans and lentils separately, and then combine them and cook them together for the necessary time. ⏱ ≈ 10 min
4. For cooking, always use a low heat and cook the ingredients slowly, without boiling them vigorously. ⏱ ≈ 10 min
5. Bring back the combination of meat and onion, with a pinch of turmeric. ⏱ ≈ 7 min
6. Cook the beans and lentils until they are tender. ⏱ ≈ 10 min
7. After cooking the meat, you blend it until it forms a smooth puree. ≈ 4 min
8. Next, you combine it with beans and lentils in a large pot, ready for the next stage of cooking. ≈ 4 min
9. Next, add the rice and cook for a sufficient amount of time until the rice grains are completely dissolved in the soup. ⏱ ≈ 18 min
10. If you are using rice to thicken the soup, this step will be quicker, and the soup will also be thicker. ⏱ ≈ 10 min
11. At this stage, add the cabbage and spinach to the soup along with the lentils, and season with salt to your liking. Continue to cook over low heat, stirring constantly. ⏱ ≈ 40 min
12. Continue this process for approximately 30 minutes, or until the soup is ready. ⏱ 30 min
13. To prevent the soup from becoming too salty, it is best if only one person handles this step! ≈ 3 min