INGRED:

1 lb. bag of lentil beans
1 medium onion
2 stalks of celery (with tops)
3 -  4 tablespoons of olive oil

1-2 cloves of garlic, chopped fine (optional)
1 lb bag of carrots (cleaned and cut)

1 potato - optional (peeled and cut to bite size cubes)

3-4 cups water (enough to cover beans at least 2-inches)

1/2 teaspoon of ground cumin
1/2 teaspoon seasoned salt
pepper to taste

2 to 3 dashes of hot sauce (optional)
1 lb. chopped spinach (defrosted)

RECIPE:

With most soups it is always best to prepare a day or two ahead of time.    Wash the lintel beans in a bowl of clean water and discard any beans that float to the top.  Prepare your onion, celery and carrots and set aside.  In a large stock pot, add enough oil to sauté the onion until they begins to turn translucent in color, then add the celery to sauté an additional minute.  To avoid burning the garlic add the garlic last and stir in the cut carrots and sauté an additional 2 to 3 minutes.  Drain the washed beans and add the lintels to the stock pot and stir.  Add enough water to cover the lintels and vegetables at least 2-inches and bring to a boil.  (Skim any foam that forms.).  Cover and reduce heat to a simmer for about 20 minutes.

Mom says to season most soups after 20 minutes of cooking, so add the salt and pepper now.  You can also add some hat sauce if you like a little kick!.  Cover again and simmer an additional 45 to 60 minutes more until the beans are tender.
 
Makes enough to serve 6 (more or less).