Lentil soup (thing)

• 1 pound of lentils
• 1/2 pound of frozen spinach
• 1 large onion
• 4+ cloves of garlic (chopped)
• 3 Tbsp extra virgin olive oil (yes, that's important. tastes funny otherwise.)
• salt
• black pepper
• turmeric

Set your crock pot on high, and fill it with lentils, and whatever amount of water is specified on the bag for rehydration. Weirdly, as with rice, this varies by brand.

While your lentils are fluffing, chop and sautee the onion and the garlic in a separate pan with the olive oil. when you can see through the onion, turn off the heat and add the spices to the oil. Go heavy on the pepper, here. it's supposed to make your eyes water.

Once your lentils are like unto lentils, instead of small rocks, add another 2-3 cups of water, so that the lentils are completely covered, and there is another 1/2 inch to an inch of water at the top. Go low if you want a thick soup, high if you want it thin. Then add the mixture from the other pan. Cover and let sit for an hour or so, until the lentils have picked up the flavour.