2 tbsp. olive oil
1 med. onion, chopped
1 lb. lentils
4 c. chicken broth
4 c. water
1 lb. fresh spinach or 10 oz. pkg. frozen spinach
1/2 tbsp. black pepper
1/8 tbsp. ground allspice
1/2 tbsp. curry powder
4 oz. shredded Monterey Jack Cheese

Saute onion in oil until soft and brown. Place onion, lentils, chicken broth and water in large covered pot. Bring it all to a boil, reduce the heat and let the soup simmer for 60 minutes in the covered pot (or cook for 2 + hours in a crock pot).

After the lentils are tender, stir in spinach, pepper, allspice and curry powder. Simmer the soup for an additional 15 minutes. Serve the soup hot, topped with the shredded cheese.