Persian Lentil and Beet Soup (Ash-e Shooli)

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• 2 tablespoons extra virgin olive oil
• 1 large onion(finely chopped)
• 2 cloves garlic(crushed or grated)
• 1 teaspoon ground turmeric
• 3 medium beets(peeled and diced)
• 1 large potato(peeled and diced)
• 0.75 cup brown or green lentils(rinsed)
• 6 cups vegetable broth or water
• 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 and finely chopped)
• 0.5 teaspoon ground fenugreek(optional)
• 1 salt and pepper
• 0.25 cup pomegranate molasses or balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 2 onions(finely sliced)
• 1 salt
• 2 cloves garlic(crushed or grated)
• 0.25 teaspoon ground turmeric
• 1 teaspoon dried mint