Aash-e Shooli Lentil and Beet Soup

Steaming-hot, sweet, sticky beets served whole on cold winter days are a mainstay of Iranian street food. Like many ingredients in the Persian kitchen, beets are touted for their healing properties, and are enjoyed hot, cold (beet juice another popular street offering), as a dip (Borani-yeh Laboo), and in soups. Aash-e Shooli is a Yazdi specialty said to be a “cure” for colds. Hearty enough from the addition of the lentils, this aash really hits the spot on those gray winter days when you need a bright pick-me-up. You can use everyday, utilitarian brown or green lentils. I prefer using green lentils whenever possible as brown lentils can turn the color of the aash a little muddy. If you are unable to find beets by the bunch with the beet greens attached, use spinach instead. The syrupy, sweet-and-sour hint of the balsamic vinegar gives a jolt to the grounded, earthy flavors of the lentils and beets, but feel free to use red wine vinegar or apple cider vinegar. I suggest running the beets through the grating disk of the food processor to keep from staining your fingers magenta. But that, too, can be healing in lifting the spirits.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, heat the oil over medium-high heat. Add the onion and cook, stirring frequently, until golden brown, about 8 minutes. Reduce the heat to medium-low, add the butter, garlic, leek, and a good pinch of salt and cook until softened, about 5 minutes. Add the rice, turmeric, cumin, and coriander, and stir for a couple of minutes, until fragrant.

Step 2

Add the lentils, beets, broth, 2 teaspoons salt, and ¼ teaspoon pepper.

Step 3

Turn up the heat, and bring to a boil. Reduce the heat to medium-low, cover with the lid slightly ajar, and simmer for 30 minutes, stirring once in a while.

Step 4

Add the beet greens and dill. Cover and simmer until the lentils have cooked through but are not mushy, and all the flavors have happily melded, about 15 minutes. Add more water if needed to thin out. Turn off the heat and stir in the balsamic vinegar. Serve with a drizzle of olive oil and/or a swirl of yogurt, and a few dill fronds. Place the vinegar on the table and let everyone drizzle more as they like.

Step 5

MAKE AHEAD: Prepare up to 3 days ahead. Add water as needed when reheating, as the lentils and beets will suck up a significant amount of broth. Taste and adjust the seasoning as needed.

Step 6

PREP AHEAD: The beets can be grated up to 1 day in advance and stored in an airtight container in the fridge.

Step 7

PLAN AHEAD: Portion off in containers and freeze for up to 3 months.

Step 8

Thaw and reheat at the first sign of the sniffles.