2 c. dried lentils
8 c. water (can use 4 c. water and 4 c. chicken broth)
3 tbsp. olive oil
2 c. trimmed spinach cut in 1/2-inch strips (about 8 oz.)
1/2 c. chopped onion
3-5 cloves garlic, crushed and minced
1 tsp. coriander seed, crushed
1/2 c. cooked rice
1/2 to 1/4 c. fresh lemon juice
1 to 1 1/2 tsp. salt
1/2 to 1/4 tsp. freshly ground black pepper
1 ham bone with some meat left on it

Heat lentils, ham bone, and water in large saucepan to boiling. Reduce heat. Skim the excess; skim off the top as it forms. Simmer, uncovered, 45 minutes. Heat oil in large skillet over medium heat until hot. Add spinach, onion, garlic, and coriander seed; saute until the spinach is wilted. Add rice and the spinach mixture to lentils. Simmer, uncovered, until lentils and onions are tender, 15-20 minutes.

Remove ham bone, pull ham from bone, chop the meat and stir into the soup. Add more water, if needed, to thin the soup. Stir in the lemon juice, salt and pepper to taste. Makes 6 (1 cup) servings.