Lentil & Spinach Soup

12 oz bag (3/4 pound) of green lentils
3 medium onions, sliced
1/4 cup of olive oil
1/4 pound of fresh spinach
3 teaspoons of cumin
3-4 cloves of garlic, minced
1-2 teaspoons of sea salt (to taste)
1 teaspoon of fresh ground pepper (to taste)

Lentils do not need to be soaked. Add lentils to large soup pan and cover with water. Bring to a boil and turn it down to a medium simmer, until lentils are soft but do not fall apart.

Meanwhile, slowly saute sliced onions in olive oil in saucepan until they are carmelized. Add spices, minced garlic, salt and pepper and stir for another minute, taking care not to burn. Add all of this to the cooked lentils and bring to a boil again. Boil soup for another couple of mintues. Finally, add the fresh spinach and simmer for about 2 minutes, stirring the soup, taking care not to overcook the spinach.

Serve about 1/2 cup of soup in bowls.