2 tblsp olive oil
1 large onion, chopped
1 pound lentils, rinsed and drained
4 cups homemade chicken stock
4 cups water
1 pound fresh spinach, washed, stemmed and torn into bite-size pieces
1/2 tsp freshly ground black pepper
1/8 tsp ground allspice
4 ounces shredded part-skim mozzerella cheese or 4 ounces lightly
beaten plain low-fat yogurt

In a large stock pot or Dutch oven heat oil over medium-high heat.
Add onion and saute until golden brown, 3 to 4 minutes.
Stir in lentils, stock and water.
Bring to a boil, reduce heat and cover.
Simmer 45 to 60 minutes, or until lentils are tender, stirring occasionally. Stir in spinach, pepper and allspice.
Simmer, covered, 15 minutes longer.
Thin the soup with additional chicken stock or water, if desired.
Serve hot, topped with either shredded cheese or whipped yogurt.