Lentil, Spinach, and Wild Rice Soup

My mom and my grandma make a wonderful, thin lentil soup.  It is one of the unique tastes of my childhood.

Their original recipe, as told to me by my grandmother, is as follows:

1/2 cup green lentils (dry)
1/2 cup ditalini pasta (dry)
1 onion, chopped
1 tablespoon of chopped garlic
"some" olive oil (about 1/4 cup)
"some" water (enough to fill the pot, probably six or seven cups)

Throw everything in a pot, bring to a boil, and then simmer for about an hour.

Serve with either a) lots of salt or b) lots of white vinegar.

Either way, enjoy by dipping bread into the broth.

I dare not attempt to "improve" on such a simple, healthy, and delicious recipe, which is perfection in its original form. Instead, I add the following only as a variation on a theme:

1/2 cup green lentils (dry)
1/2 cup wild rice (dry)

1 onion, chopped

1 tablespoon of chopped garlic

2 cups frozen chopped spinach

"some" olive oil (about 1/4 cup)

"some" water (enough to fill the pot, probably six or seven cups)

Throw everything in a pot, bring to a boil, and then simmer for about an hour.

Serve with either a) lots of salt or b) lots of white vinegar.

Either way, enjoy by dipping bread into the broth.