Lemon and Spinach Lentil Soup

Ingredients

 * 375 g green lentils, soaked for 1 hour
 * salt, to taste
 * fresh ground black pepper, to taste
 * 1 kg spinach
 * 2 onions, cut in half then sliced thinly
 * 4 tablespoons oil
 * 6 garlic cloves, sliced
 * 1 tablespoon plain flour
 * 1½ lemons, juice

Directions

 * 1) Wash and drain the lentils, place them in a pan with water to cover and simmer for 30 minutes or until they are very tender, adding salt and pepper, to taste, towards the end of the cooking time.
 * 2) Wash the spinach thoroughly, remove the stems, chop the leaves coarsely, and add them to the lentils.
 * 3) Sauté the onions and garlic in oil until soft, add the flour and stir well.
 * 4) Add a cup of water and stir until this sauce thickens; then pour the sauce into the soup.
 * 5) Add the lemon juice and more water, if necessary, and simmer until the soup is thick.
 * 6) Serve very hot.