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.