10 c. water
3/4 bag lentil beans
1 lg. onion, minced
Salt and pepper to taste
1 box frozen leaf spinach
1/2 lb. vermicelli (thin spaghetti)
1/2 lb. butter

In large stock pot, melt butter. Add minced onion and saute until translucent. Add water, lentils, spices, spinach. Simmer over medium heat 1 hour. Add vermicelli, simmer over medium to low heat 1/2 hour. Serve in large soup bowls with a pat of butter.