Hi, my name is Lentil-Tomato-Spinach Soup Monster!!@#

Note: Yeah, I measured even less for this soup. Wooosh.

-A small bag of brown/green lentils. (I think it was about 2 ½ cups, maybe a little more).
-About 7 ½ cups of water.
-Two monster cans of diced tomatoes. It was the biggest size can in my grocery store.
-A bag of baby spinach, or about 3 ½ monster handfuls of the stuff.
-1 Tbsp cornstarch
-Four cloves of garlic, chopped up.
-I think maybe a palmful* of each:
salt
black pepper
red pepper flakes
dried parsley
dried bay leaves
dried basil
dried “italian seasoning blend”
curry powder
-Juice of a lemon

-Okay! Get out a big pot with a lid.
-Pour in the lentils and 7 cups of water. Bring to a boil. Reduce heat. Cover. Simmer 15 minutes.
-Add in the tomatoes. Only drain/squish moisture out of one of the cans.
-Add garlic, my long list of seasonings, and the cornstarch dissolved in ½ cup water.
-Bring back to a boil.
-Stir, then put the lid back on and let it simmer for, oh, about 30-45 minutes.
-Add spinach, stir in and let wilt. Do a seasoning check. Simmer another 10-15 minutes with the lid off.
-Add lemon juice.
-Turn off the heat, let it sit for about 5 minutes, serve. (I like to eat it at room temperature, because I’m a freak, and it thickens up).

I don’t think you have to let it simmer for as long as I did, but I had the time, so I did. :]

*I sort of scrunch up my hand, and fill the little well that forms. I think I may have done it twice with the red pepper flakes, and some dried herbs, and I sprinkled the salt in, so you’ll just have to keep adding salt until it’s how you like it.