Lentil and Spinach Stew

1 tablespoon olive oil
1 teaspoon mustard seeds
1 cup chopped onion
1-1/4 cups dry lentils, rinsed and drained
6 cups cups fat-free sodium free chicken broth
4 teaspoons lemon juice
2 teaspoons ground white pepper
3/4 teaspoon ground coriander
2 - 10 oz. pkg. frozen chopped spinach, thawed
4 ounces shredded cheddar cheese, optional

In a large saucepan heat oil over medium heat' Add mustard seeds and cook for 1 to 2 minutes or until seeds pop. Add onion and cook until onion is tender. Add lentils, chicken broth, lemon juice, pepper and coriander. Bring to boiling then reduce heat and simmer for 20 to 25 minutes or until lentils are tender. Add spinach and heat through. Top each serving with cheese. Recipe yields about 6 - 2 cup servings. Please Note: Check this stew while the lentils are cooking that it doesn't dry out too much and add more broth or water if necessary.

Number of Servings: 6

Recipe submitted by SparkPeople user NORCYNKAT.