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Lentil Spinach Soup

1/2 pkg. lentils, rinsed
1 (14 1/2 oz.) can broth, chicken
1 (14 1/2 oz.) can stewed tomatoes
2 cans water
1 potato, peeled & cut into bite-size pieces
1 carrot, pared & chopped into thin round chunks
1 onion, cut into bite-size pieces
3-5 cloves garlic, slivered
1 lb. fresh spinach or 1 pkg. frozen whole leaf spinach
Italian seasoning, to taste
Hot red pepper, to taste
Vegetarian herbs, to taste
Salt & pepper, to taste


Place all ingredients, except for spinach, in a pot and mix well. Place cleaned fresh or frozen spinach on top. Cover and cook for about 2 hours until lentils are cooked and vegetables are desired tenderness. Stir entire pot up to let spinach mingle and serve. Taste even better reheated.


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