Zubereitung

1. 1

   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.

2. 2

   Heat oil in large skillet over medium heat until hot.

3. 3

   Add spinach, onion, garlic, and coriander seed; saute until the spinach is wilted.

4. 4

   Add rice and the spinach mixture to lentils. Simmer, uncovered, until lentils and onions are tender, 15-20 minutes.

5. 5

   Remove ham bone, pull ham from bone, chop the meat and stir into the soup.

6. 6

   Add more water, if needed, to thin the soup. Stir in the lemon juice, salt and pepper to taste. Makes 6 (1 cup) servings.