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I agree2 small beets
1 onion bulb
3 cloves of garlic
2 tbsp olive oil
1 tsp turmeric
50 g lentils
1 can (200 g) canned chickpeas
1 can (200 g) canned red beans
2 l vegetable broth
120 g Makfa buckwheat spaghetti
a bunch of spinach
a bunch of cilantro
2-3 sprigs of mint
2-3 sprigs of dill
200 g thick yogurt
salt
freshly ground pepper
Cooking
time
40 minutes
Main
ingredient
Pasta
Additional properties
For kids
1. Preheat the oven to 190 °С, foil beet and bake it for 40 minutes. Take beet out of the oven and leave to cool.
2. Meanwhile peel onion and garlic; dice onion and slice garlic. Heat olive oil in a saucepan and saute vegetables over medium heat for 5 minutes.
3. Add turmeric, lentils, chickpeas, and beans. Whisk in the broth, add some salt, stir and bring the soup to a boil. Reduce heat to the medium-low and cook for 20 minutes.
4. Add spaghetti to the soup, stir it and cook for 7 minutes according to the instructions on the packaging of macaroni. When pasta is almost ready, add coarsely chopped spinach, cilantro, mint and dill. Add some pepper and cook for 2 minutes.
5. Pour the soup into bowls, add a slice of beet into every one and serve with yogurt.
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