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
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