Lentil Soup

3 Tablespoons dried oregano. 6 teaspoons minced garlic. 1/4 C olive oil + 3 Tablespoons. 1 teaspoon sea salt (to taste). 2 large onions, chopped. 1 lb brown lentils, sorted, washed and drained. 2 teaspoons cinnamon. 3 quarts of water. 1 bunch of fresh spinach cut in ribbons (8oz. bag). 6 medium potatoes, peeled and cubed. 1/2 cup lemon juice. 2 celery ribs chopped. 2 carrots chopped.

Place dried oregano in a food processor with garlic, 3 Tablespoons olive oil, and 1/2 teaspoon of sea salt. Process until mixture forms a paste. Set aside. Saute onions in 1/4 cup of olive oil until light brown. Add lentils and mix. Cook on medium heat for a few minutes. Add carrots, celery, cinnamon and water. Turn heat to medium and cook uncovered for 45 minutes, stirring occasionally. Add remaining sea salt, spinach, potatoes, and oregano paste, and cook uncovered on low heat until lentils are creamy. Add lemon juice, and continue cooking uncovered for 5 minutes. Total cooking time for my stove is about 1 1/2 hours.