1 c. dry lentils
7 1/2 c. water
2 tbsp. vegetable oil
1 c. minced, peeled onion
1 (10 oz.) pkg. frozen chopped spinach, thawed
2 tbsp. tomato paste
1 1/2 tsp. salt
Few grains of cayenne pepper

In a large sauce pot bring lentils and water to a boil over moderately high heat. Reduce to low, cover pot and simmer 30 minutes; or until lentils are very tender. About 10 minutes before lentils are done, heat oil in a medium sized skillet over moderately high heat; add onion and cook about 5 minutes, stirring often, until onion is soft and golden. Add the spinach, breaking it up with a spoon. Reduce heat to low, cover pan and let onion and spinach stew for 5 minutes. Stir spinach mixture, tomato paste, salt and cayenne into the lentils and simmer uncovered for 15 minutes to blend flavors. Makes 7 1/2 cups soup or 4 servings. Serve with crusty bread.