Vospapur (armenian lentil and spinach soup)

1 lg Onion, chopped
      3 ea garlic cloves, minced
      1 ts Ground cumin
    1/2 ts Ground coriander
      1 ts Hungarian paprika
      6 c  Vegetable stock
  1 1/2 c  Dried lentils
           -- rinsed & drained
     20 oz Frozen spinach, thawed
     29 oz Tomatoes, chopped
           Salt & pepper
      4 tb Lemon juice
 
  Heat a non-stick soup pot or Dutch oven over high heat. When the pan
  is very hot, all at once add the onion, garlic, cumin, coriander, and
  paprika. Let sit for 30 seconds without stirring, then add 1/4 cup of
  the chicken stock. Saute over high heat, stirring, for 4 minutes.
  Add another 1/4 cup of the chicken stock and scrape the bottom of the
  pot. Add the lentils and spinach and cook, stirring, for 2 minutes.
  Add the remaining 5 1/2 cups of chicken stock and the tomatoes and
  bring to a boil. Reduce the heat to low, season with salt and pepper,
  and simmer, covered, until the lentils are tender, about 50 minutes.
  Season with the lemon juice and additional salt and pepper, if
  needed. Let sit for 5 minutes before serving.
  Serving Ideas : Serve with a good dense hearty bread.