Instructions: Cook lentils according to basic directions, in 7 cups water, until soft.

Heat olive oil in a soup kettle and fry onion until lightly browned. Add cumin, the cooked lentils and their broth, the spinach, and an additional cup of water. Bring to a boil, reduce heat, and simmer 10 minutes to allow spinach to cook and flavors to blend.

Add salt, pepper, and lemon juice. Cook an additional 5 minutes.

Serves 6-8.
Serve warmed pita bread and a delicate flavored cheese with this soup.

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