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Persian Vegetable Soup: Submitted by: Purnima Sarkar | Date Added: 1 Apr 2016
Listed in: Vegetables

1 tablespoon olive oil
2 medium onions, diced
4 garlic cloves, minced
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons tumeric
4 cups Progresso Vegetable Cooking Stock
5-6 cups water
1 cup lentils, dried
1 cup parsley, chopped
¾ cup green onions, chopped
16 ounces of frozen spinach
1 can chickpeas, drained
1 can red kidney beans, drained
4 ounces whole wheat linguini
1 teaspoon dried mint
2 tablespoons lemon juice
additional salt/pepper to taste
top with non fat plain Greek yogurt

Cooking Instructions

In a large soup pot on medium heat add olive oil. Ad in onions and garlic and cook for 3-5 minutes.

Add in salt, pepper, tumeric, vegetable stock, water, lentils, parsley, green onions, spinach. Bring to a boil and cook for 30-40 minutes or until lentils are tender.

Add in remaining ingredients: chickpeas, red kidney beans, linguini, dried mint, and lemon juice. Cook for an additional 10-15 minutes or until pasta tender.

Serve with plain Greek yogurt

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Persian Vegetable Soup Persian Vegetable Soup
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