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Red Lentil and Vegetable Soup with Chive Yogurt
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely chopped red onion
- 3 garlic cloves, minced
- 2 tablespoons finely minced peeled ginger
- 8 cups low-salt chicken broth or water
- 1 russet potato, cut into 1/2-inch pieces
- 2 cups red lentils, rinsed well
- 2 carrots, peeled, cut into 1/2-inch pieces
- 2 cups (packed) spinach leaves
- Kosher salt and freshly ground black pepper
- 1/2 cup nonfat Greek-style yogurt
- 1 tablespoon finely chopped fresh chives
Directions:View on Bon Appetit
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