Instructions: Cook lentils in boiling water until soft, about 30 minutes. While they cook, make the rest of the soup. In a saucepan coated with vegetable cooking spray saute the onions. When they are soft add the garlic and saute until fragrant. Add the chicken broth, tomatoes and beans. Simmer to marry flavors. When the lentils are tender lightly drain them (reserve liquid) and add them to the soup. Add the herbs and enough reserved lentil cooking liquid to make soup the desired consistency. Add more water or broth if needed. Stir in spinach and cook until wilted. Serve. Can be made several hours in advance. For the prettiest presentation dont add the spinach until right before serving.

NOTES : This makes 4 generous bowls of soup. Can be doubled.

This was dinner tonight. Its good enough for a casual company dinner.

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