First, bring a pot of water to a boil over medium heat. Add the diced beets and let them cook until they are half-cooked.

Once the beets are semi-cooked, add the soaked lentils and chopped herbs to the pot. Stir the ingredients, reduce the heat, and allow the herbs and lentils to cook thoroughly.

Meanwhile, heat some oil in a pan over medium heat. Add the thinly sliced onions and sauté until they become soft and golden. Then, add salt and turmeric, stirring for another minute to remove the raw smell of turmeric. Next, add dried mint and sauté for a few seconds along with the fried onions. Remove the pan from the heat. Add half of the fried onion and mint mixture to the soup and set the rest aside for garnish.

In a separate bowl, mix the flour with four cups of cold water and whisk well until smooth. Once the beets and lentils are fully cooked, gradually add the flour mixture to the soup while stirring continuously to prevent lumps. Then, pour in four cups of boiling water.

After about 10 minutes, add pomegranate paste, salt, and black pepper to the soup and stir well. Let it simmer for another 15 minutes over low heat until the sourness of the pomegranate paste mellows and the soup thickens.

Finally, serve the Ash-e Shooli in a bowl and garnish with the remaining fried onion and mint mixture. Enjoy!