Bean Lentil Spinach Soup

1 tablespoon olive oil
1 red onion, finely chopped
2 garlic cloves, crushed

1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground paprika
1/2 teaspoon ground cinnamon

1 1/2 cups cooked red kidney beans
1/2 cup red lentils
4 cups vegetable stock or water

1 lemon, juice of
1 teaspoon dried mint

2 cups fresh spinach, finely chopped

Serves 4
Heat olive oil over medium heat.
Saute onions, garlic and spices until onions are soft. Stir in the beans, lentils, lemon juice, mint. Then add vegetable stock. Cover and simmer for 20 minutes, until lentils are tender. Stir occasionally.
Stir in spinach and simmer uncovered for 5 minutes. Ready to serve.