1 cup uncooked lentils
 3 Tablespoons cooking oil
 1 teaspoon whole mustard seed
 1 small onion, chopped
 2 10oz.packages frozen chopped spinach, thawed
 4 cups chicken broth
 4 teaspoons lemon juice
 2 teaspoons white pepper
 3/4 teaspoon ground coriander
 4 oz. cheddar cheese
 
 1.  Cook lentils according to package directions.  Set aside.
 2.  In a large saucepan heat cooking oil over medium heat.  Add mustard seed
 and let cook for 1-2 minutes or until seeds pop.
 3.  Add onion and cook until tender
 4.  Add spinach, broth, lemon juice, pepper and coriander.  Add lentils.  Heat
 through and top with cheese.  
 
 Makes: 4-6 main dish servings.
 

Plain Text Version of This Recipe for Printing or Saving