emeals-Lentil, Lemon and Yogurt Soup Sweet White Corn on the Cob

1 t olive oil
2/3 c finely chopped yellow onion
¼ t cumin, 1 t ground coriander
½ c red lentils
1 c vegetable broth
1 1/3 c water
1 t finely grated lemon zest
1 c chopped fresh spinach
Salt & pepper
2 T Greek yogurt
2 ears fresh corn, shucked & cleaned
(1 t butter, ¼ t cumin, pinch salt)

Heat a large saucepan over med heat. Add olive oil, onion,
cumin & coriander. Cook 6 min or until onion is browned. Add
lentils, broth, water & lemon zest; bring to a boil. Cover & allow
to simmer for 15 min, or until the lentils are soft. Just before
serving, stir in spinach. Season w/ salt & pepper to taste. Top
each serving w/ 1 T yogurt.
Drop corn into boiling water for 7 min. Rub w/ butter while still
warm. Sprinkle w/ cumin & salt.

Serving Size: 2 servings