Persian Spinach Soup with Lentils

• 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 1/2 cup)
• 2 oz. fettuccine, broken into 1-inch lengths (about 13 cup)
• 1 cup plain nonfat yogurt
• 1 Tbs. chopped mint

1. Heat oil in large saucepan over medium-high heat.
2. Add onions, and cook 15 minutes, or until browned, stirring occasionally.
3. Transfer 1/4 cup onions to small bowl to cool.
4. Add lentils and turmeric to pot, and saute 1 minute.
5. Stir in vegetable broth and 3 1/2 cups water, and bring to a boil.
6. Reduce heat to medium-low, and simmer 10 minutes.
7. Add spinach and green onions, and cook 20 minutes more.
8. Stir in pasta, and cook 10 minutes, or until al dente.
9. Season with salt and pepper.
10. Stir yogurt and mint into reserved onion.
11. Season with salt and pepper.
12. Ladle soup into bowls, and serve with dollops of yogurt mixture.

olive oil, onions, lentils, turmeric, vegetable broth, spinach, green onions, fettuccine, nonfat yogurt, mint

Taken from www.vegetariantimes.com/recipe/persian-spinach-soup-with-lentils/ (may not work)