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This recipe is originally from "Midwest Living", and they credit Vierling's Saloon. It's very quick and easy to make. I also like to add cut-up chicken breast for a really hearty soup.
Don't forget the cheddar on top--it really makes the soup!
Cook lentils according to package directions.
Heat oil, over medium heat, in large pot. Add the mustard seed. Cover and heat 1-2 minutes, until the seeds pop. Add onion, and cook until tender. Add spinach, broth, lemon juice, pepper and coriander. Stir in lentils and heat through.
Serve in bowls, topped with cheddar cheese.
If you are going to add the chicken, do it after you add the spinach and other ingredients, but BEFORE you add the lentils back in. You can add it in cooked or raw. If you add it raw, be sure to bring the soup to a boil for a sufficient time to cook the chicken thoroughly.
This recipe was provided by Ann Motogawa from Evanston.