Persian Spinach & Lentil Soup with Yogurt Sauce

1 ½ tablespoons olive oil
2 ½ cups onion, diced
¼ cup lentils
½ teaspoon turmeric
3 ½ cups low-sodium vegetable broth
10 ounces frozen chopped spinach, thawed and drained
½ cup green onion
2 ounces fettuccine, broken into 1-inch lengths
1 cup plain nonfat yogurt
1 tablespoon chopped mint

Heat oil in large saucepan over medium-high heat. Add onions, and cook 15 minutes, or until browned, stirring occasionally. Transfer ¼ cup onions to small bowl to cool.
Add lentils and turmeric to pot, and sauté 1 minute. Stir in vegetable broth and 3½ cups water, and bring to a boil. Reduce heat to medium low, and simmer 10 minutes. Add spinach and green onions, and cook 20 minutes more. Stir in pasta, and cook 10 minutes, or until al dente. Season with salt and pepper.
Stir yogurt and mint into reserved onion. Season with salt and pepper. Ladle soup into bowls, and serve with dollops of yogurt mixture.

Make 4 hearty servings.
445 per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user EJORDANE.