Lentil and beet soup (Aash-e shooli) from Bottom of the Pot: Persian Recipes and Stories (page 87) by Naz Deravian

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on March 16, 2025

    Wow! What a delicious bowl of soup! Grating beets really turned me off but I left the tails on and that provided a nice handle for grating, it was surprisingly quick and easy. I used red wine vinegar to finish as the beets were sweet enough for my taste. Next time I’d add a good pinch of chiles, maybe cayenne or Aleppo, not enough to make it spicy but just to round out the sweetness of the beets a bit. So good and so beautiful!

  • allisonsemele on August 11, 2021

    Delicious! As others have noted, this is a surprisingly rich tasting soup. Deep, healthy flavors. I would make this often if I didn’t find prepping beets to be such a pain! Had to make some substitutions/adjustments for what I had on hand: added three small grated carrots, subbed a diced potato for the rice, subbed garden kale for beet greens, and extra onion for the leek. I think this is a relatively flexible recipe.

  • jenburkholder on May 31, 2021

    We thought this was excellent. Deep flavor, easy, healthy. Will likely repeat.

  • wcassity on August 17, 2020

    Delicious! Surprisingly rich, lush taste. Used golden bees and chopped chard.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.