8 cups bouillon
1 onion, chopped
3 garlic cloves, minced
1 stalk celery, chopped
2 cups lentils
1 medium red potato, cut in 1/2″ cubes
1 teaspoon ground coriander
1 teaspoon ground cumin
pinch cayenne, to taste
1 10-ounce bag baby spinach leaves
Juice of one lemon
Freshly ground pepper

Put the bouillon, onion, garlic, celery, lentils, potatoes and spices in a large pot and bring to a boil. Reduce the heat and simmer, uncovered, for 20-30 minutes or until the lentils and potatoes are both tender. Add the spinach and lemon juice and cook 5 minutes more. Serve with ground pepper to taste.

6-8 servings.