Lentil Soup

1 pound of lentils (any color is fine)
1 onion, diced
2 cloves garlic, minced
1/2 cup carrots, diced
1/2 cup ham, chopped (optional)
1/2 tsp. fresh cracked black pepper
1 tbsp. kosher salt
1 tbsp. smoked paprika
water
2 tbsp. olive oil
1/2 cup chopped spinach or escarole (optional)

In a soup pot, heat up the olive oil and add the ham, onion and garlic and salt -- saute until the onions are translucent.

Add the lentils and stir until they're coated with the oil from the onion and garlic saute.

Cover with enough water that it is about 2-3 inches over the top of the lentils and add the rest of the ingredients.   Bring this up to a boil and then lower the heat to a simmer and cover for a hour.

After the hour, taste the soup and adjust the seasonings as needed.  Turn the heat up a bit and let it boil for at least 20-30 minutes so it thickens up a bit.

This keeps really well in the fridge for at least a week.