Is it soup yet?

The recent cold temperatures, which included a bit of snow in our area, have made it a time to focus on soups/stews around here.

This one was especially warming and comforting!  

LENTIL-SPINACH SOUP
2 medium onions, sliced
1 clove garlic, finely chopped
2 Tablespoons olive or canola oil
3 cups water (I did have to add water to this as it cooked, so I'd advise being prepared to do this).
1 teaspoon salt
8 ounces dried lentils (about 1 1/4 cups)
1 teaspoon grated lemon peel
2 teaspoons lemon juice
10 ounces spinach, chopped (about 4 cups) or 1 package (10 ounces) frozen chopped spinach, thawed
    (I substituted fresh chopped kale)
- Cook and stir onions and garlic in oil in 3-quart saucepan over medium heat until onions are tender.  Stir in water, salt and lentils.  Heat to boiling; reduce heat.  Cover and simmer one hour.
- Stir in lemon peel, lemon juice, and spinach.  Cover and simmer until spinach is tender, about 5 minutes.  (Kale will take a bit longer).  Four servings, about 1 1/4 cup each.

I thank Betty Crocker from 1986 for this recipe! Always a favorite!