Serves 6
Prep Time: 15 minutes; Cook time: 45 minutes

Ingredients: 

• 2 Tablespoon Olive Oil
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons mustard seeds
• 1 yellow onion, diced small
• 1 Tablespoon minced fresh ginger
• 2 teaspoons turmeric
• 2 teaspoons ground cumin
• salt
• 2 cups chopped tomatoes (or 1 14.5 ounce can diced tomatoes, drained )
• 8 cups vegetable broth
• 2 cups dried red lentils, rinsed well
• 1 cinnamon stick
• 3 cups loosely packed spinach, chopped into 1" pieces
• 1 teaspoon freshly squeezed lime juice
• 1/2 teaspoon Grade B maple syrup
• 1/4 cup finely chopped fresh cilantro

Instructions: 

•  Heat the olive oil in a soup pot over medium heat. Add the cumin and mustard seeds and saute until they begin to pop.
• Add onion, ginger, turmeric, cumin and salt and saute for about 3 minutes.
• Add tomatoes and 1/4 teaspoon of salt and saute for 2 minutes. 
• Add the lentils and stir well, then add the broth and cinnamon stick. 
• Increase heat to high and bring to a boil, then decrease heat to low, cover, and simmer until lentils are tender (about 30 minutes).
• Remove the cinnamon stick. Add 1/4 teaspoon salt, spinach, lime juice, maple syrup and cilantro and cook for 5 more minutes. 
• Serve. Will keep in the refrigerator for 5 days or the freezer for 2 months. 

Nutrition Info Per Serving: 
Calories 176.4
Total Fat 5.8 g
Saturated Fat 0.8 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.8 g
Cholesterol 0.0 mg
Sodium 1,468.8 mg
Potassium 541.7 mg
Total Carbohydrate 24.6 g
Dietary Fiber 7.4 g
Sugars 5.3 g
Protein 7.9 g