->Lentil Spinach <-

2 teaspoons mustard seed

2 cups vegetable broth

2 slices bacon, crumbled

1 small onion, chopped

1 teaspoon minced garlic

1/4 cup water

2 Tablespoons sugar

1/4 cup cider vinegar

8 cups fresh chopped spinach

1/2 cup chopped water chestnuts

Rinse lentils under warm water and drain well. In large nonstick

saucepan over high heat, combine lentils, mustard seed and broth.

Bring to boil. Stirring constantly, boil for 1 minute. Reduce heat

to low, simmer, covered until lentils are tender, about 15 minutes;

stir occasionally. Drain lentils and set aside. In WOK on high,

cook bacon until crisp and remove. Pat excess oil off bacon with

paper towels and crumble. Wipe out WOK with paper towels. In WOK

1/4 cup water for 2 minutes or until tender. Add sugar, vinegar and lentils to onion mixture; heat

2 to 3 minutes, stirring constantly. Reduce heat to medium.

Add spinach, bacon and water chestnuts to lentil mixture. Toss

until spinach wilts.. Serve warm. Makes 2 servings.