Lentil Soup

This recipe is very inexpensive and makes a lot of soup. I freeze individual servings to warm up on a rainy day.

1 bag dry lentils
60 oz. tomato sauce (mine has: water, tomato paste, salt, onion powder, garlic powder, citric acid, natural flavors, dried bell pepper).
2 large white onions, diced
5-10 garlic cloves, sliced
3-4 carrots, sliced
4-5 celery sticks, diced
3-5 zucchinis (green squash), diced
2-3 tomatoes
2 packages frozen spinach
2 bay leaves
juice of 1 lemon
extra virgin olive oil
spices (to taste): cumin, ground coriander, cayenne pepper, ground black pepper

In a large pot, sauté onions, garlic, carrots, and celery with about 1/4th cup olive oil, cayenne, and black pepper. When soft, add tomatoes and zucchini. Cook for several minutes. Add spinach, tomato sauce, bay leaves and lentils. Fill pot to the top with water. Cook until lentils are soft, stirring frequently. Season to taste with salt and spices, and cook until flavorful. After soup has cooled, add fresh lemon juice, freshly ground black pepper, and more extra virgin olive oil for flavor.