Lebanese Lentil Soup

Description
A Vegetable Soup
 * Cooking Time: about 1½ hours.

Ingredients

 * 1 bunch fresh cilantro, stems removed
 * 12 cloves garlic
 * olive oil
 * 2½ tsp salt, divided
 * 2 large onions, chopped fine
 * 1 lb lentils, washed and drained
 * 1½ tsp cinnamon
 * 12 cups water
 * 1 box frozen spinach, (about 10oz)
 * 2 medium potatoes, cubed
 * 6 tbsp lemon juice

Directions

 * 1) Place the cilantro, garlic, 3 tbsp olive oil, and ½ teaspoon of salt in a food processor.
 * 2) Process mixture until a paste forms.
 * 3) Set mixture aside.
 * 4) Sauté onions in ¼ cup of olive oil until light brown.
 * 5) Add lentils and the mixture.
 * 6) Cook on medium heat for a few minutes.
 * 7) Add cinnamon and water.
 * 8) Turn heat to medium-high and cook, uncovered, for 45 minutes, stirring occasionally.
 * 9) Turn heat to medium, add remaining salt, spinach, potatoes and cilantro paste.
 * 10) And cook, uncovered, on low heat until lentils are creamy.
 * 11) Add lemon juice and continue cooking, uncovered, for 10 minutes.
 * 12) This soup can be served cold, warm or hot.