The Apartment

1 large yellow onion, diced
6 cloves garlic, minced
4 Tbsp olive oil
1/2 tsp cayenne pepper
2 tsp cumin
1 large potato, in small cubes
1 1/2 cup dried lentils
4 cups vegetable stock
4 cups water
1 lemon
8 oz spinach

1. In a large pot at medium heat, brown the onion and garlic in olive oil, 5-10 minutes. Add cayenne and cumin, and cook another minute.
2. Add potato, lentils, and stock, and bring to a boil.
3. Add water, and simmer 30 minutes.
4. Add zest and juice from the lemon.
5. Meanwhile, wilt the spinach, and add it to the soup. Add salt and pepper to taste.