Vegetarian Lentil Soup

1 1/2 cups lentils
8 cups water
1 onion, chopped
4 cloves garlic
3 large potatoes
4 large carrots
1 10 ounce spinach, chopped
1/2 tablespoon dried parsley
1/2 teaspoon black pepper
lemon juice or vinegar

Place lentils and water in a large pot, bring to boil and turn to low heat; cover and cook for 30 minutes.

Add onion, garlic, potatoes and carrots and cook for 30 more minutes.

Add spinach and spices and cook for 10 more minutes (add spinach a little earlier if it is fresh).

Add salt and lemon juice or vinegar to individual servings, to taste.

Notes: You can add 1/2 cup more lentils to make a thicker soup or 1/2 to 1 more cup of water to make it thinner.