Lebanese Lentil Soup

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1/4 cup fresh lemon juice

8 cups water (can use 4 c. water and 4 c. chicken broth)

1/2 cup cooked rice

5 cloves garlic, crushed and minced

1 teaspoon coriander seed, crushed

1/4 teaspoon freshly ground black pepper

2 cups dried lentils

2 cups trimmed spinach cut in ½-inch strips (about 8 oz.)

1 ham bone with some meat left on it

3 tablespoons olive oil

1/2 cup chopped onion

1 1/2 teaspoons salt

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