Aush-e Sabzi (herb soup)

Instructions

1. Rinse the lentils, then cook them in boiling water for 20 minutes until tender.
2. Wash and finely chop the spinach and herbs.
3. In another pan, fry one sliced onion and the garlic in oil until golden.
4. Add the chopped herbs and spinach, wilt them for 5 minutes over low heat, then pour them into the lentils with their water.
5. In a bowl, mix the flour with the yoghurt and a ladle of stock, then stir the mixture into the soup.
6. Simmer for 15 minutes, stirring regularly, then season with salt, pepper and turmeric.
7. Fry the second sliced onion in oil until deep brown and crisp, and use it to garnish each bowl.