Impromptu Lentil Soup

3 T olive oil
three or four inches of ginger root, peeled and diced
12 garlic cloves, peeled and sliced thinly (meant to mince them, forgot)
1 medium onion, peeled and chopped
2 medium sweet potatoes, peeled and cut into chunks
1 16-oz bag frozen cut leaf spinach
7 cups water
1 cube vegetable broth (says it makes two cups)
tamari
the lentils left from a one-pound bag after you removed two cups for your pilaf


Heat oil, put in ginger, garlic, and onion, saute until the onion is translucent, add sweet potato, saute until you're bored, add lentils, saute briefly, add water and broth cube, stir it all up, put on a lid, bring to a boil, turn the heat way down and simmer til the lentils are tender, probably about 45 minutes. Add spinach. Add tamari to taste. Simmer til spinach is cooked, stir thoroughly.

This was extremely good, but would have benefitted from a bit of crushed red pepper or cayenne and from a couple of white potatoes or else more sweet potatoes

We had it with toast, which was tasty, but it would also be good over rice, which we were out of, along with white potatoes.

I wanted to use the lentils up because I had suffered the delusion that a pound of lentils was two cups, and washed all of them before thinking, Man, that's a LOT of lentils. I had not cooked lentils for quite some time. Even had I not suffered from this delusion, it was necessary to at least rehouse the lentils, because their plastic bag had been leaked on by a bottle of molasses.

P..