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  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped turnip
  • 1 tablespoon chopped fresh thyme
  • 6 cups low-sodium vegetable broth
  • 2 cups brown lentils, rinsed
  • ¾ teaspoon salt
  • 5 cups fresh baby spinach
  • 1 ½ tablespoons balsamic vinegar
  • 3 radishes, cut into matchsticks
  • ¼ cup packed fresh flat-leaf parsley leaves
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