Lentil, Lemon & Yogurt soup with Sweet White Corn on the Cob

(1 T olive oil)
2 c finely chopped yellow onions
(1 t cumin, 1 t ground coriander)
1½ c red lentils
3 c vegetable stock
(4 c water)
1 T finely grated lemon zest
2 c chopped fresh spinach
(Salt and pepper)
1 c Greek yogurt
6 ears sweet white corn, shucked & cleaned
(1 T butter, ½ t cumin, ½ t salt)

Heat a large saucepan over medium heat. Add olive oil, onion,
cumin and coriander. Cook for 6 minutes or until the onion is
well browned. Add lentils, stock, water and lemon zest; bring to
a boil. Cover and allow to simmer for 15 minutes or until the
lentils are soft. Just before serving, stir in the spinach. Season
with salt and pepper to taste. Top each serving with a dollop of
yogurt.
Drop corn into boiling water for 7 minutes. Rub with butter while
still warm. Sprinkle with cumin and salt.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LOVITAR.