Spinach-Lentil Soup

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.