Persian Lentil and Beet Soup (Ash-e Shooli)
View original ↗
The Mediterranean Dish · by Mersedeh Prewer★ 4.8 (10)

Persian Lentil and Beet Soup (Ash-e Shooli)

NUTRITION · PER SERVING80M COOK
CAL 10%·PRO 12%
CARBS 38G72% OF CAL
6G FIBER23G OTHER9G TOTAL SUGAR
FAT 5G24% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A traditional Persian soup with lentils, beets, potatoes, and fresh herbs including parsley, dill, and cilantro. Tangy, aromatic, and deeply flavored from slow simmering.

mainmiddle easternsoupdairy freediabeticgluten freelow calorielow lactoseveganvegetarian
View the full recipe on The Mediterranean Dish →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, (finely chopped)
  • 2 cloves garlic, (crushed or grated)
  • 1 teaspoon ground turmeric
  • 3 medium beets, (diced)
  • 1 large potato, (peeled and diced)
  • 3/4 cup green lentils ( or brown lentils, rinsed)
  • 6 cups vegetable broth (or water (1.5 liters) )
  • 1 cup fresh parsley, (packed tightly and finely chopped)
  • 1 cup fresh cilantro, (packed tightly and finely chopped)
  • 1 cup fresh dill, (packed tightly and finely chopped)
  • 1 cup baby spinach, (packed tightly finely chopped)
  • 1/2 teaspoon ground fenugreek seed (or 2 tablespoons dried fenugreek leaves, optional)
  • Salt and Pepper
  • 1/4 cup pomegranate molasses
  • 2 onions, (finely sliced)
  • Salt
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon dried mint
PREP
20M
SODIUM
1221MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.