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Persian Spinach Soup With Lentils

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Ingredients

2 Tbs. olive oil

2 medium onions, diced (about 2 1/2 cups)

1/4 cup lentils

1/2 tsp. turmeric

3 1/2 cups low-sodium vegetable broth

10 oz. frozen chopped spinach, thawed and drained

3 green onions, finely chopped (about ½ cup)

2 oz. fettuccine, broken into 1-inch lengths (about 1/3 cup)

1 cup plain nonfat yogurt

1 Tbs. chopped mint

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