Lentil Soup with Spinach and potato recipe!

So I wanted to share my weekend experiment with you all! I loved campbells lentil soup when I was younger, and felt like I needed to make some of my own, since it is very filling and overall delicious.

Here is my version of the recipe (I don't like so many spices, so it was heavily modified from http://www.eatingwell.com/recipes/green_lentil_soup.html)

My version makes about 13 servings, with 1 cup for a serving and 112 calories per cup! I froze about 6 cups for later.

3 cups lentils ( I like thick lentil soup)
8 cups water
5 cups vegetable broth
1 teaspoon of ground sea salt (I misread mine and put 1 tbsp on accident!)
3 medium red potatoes, skin on
1/2 cup chopped green onion tops (double if you like onions, I couldn't taste them a lot)
12 cups (~10 oz) gently packed fresh spinach, hard stems removed (you could add even more if you want, this seemed like a good amount for the volume of soup)
Ground pepper (to taste)

In a large soup pot, add 8 cups water and 3 cups lentils. Bring to boil, cover with lid, simmer (mildly boiling) for 20 mins.

While lentils are boiling-
Finely chop green tops of onions.
Chop potatoes into 1 inch cubes.
Spinach is best if left leafy (~1/2 size of your palm) , but try to remove large stems.

After the 20 mins of boiling lentils, stir in potato, onions, 5 cups vegetable broth, and 1 tsp salt. After it begins boiling again, time it for 20 mins.

Stir in the 12 cups spinach. It should wilt quickly. Add ground pepper to taste. Simmer for about 5 mins, stirring so spinach cooks evenly, but stays bright green. Take it off the heat and enjoy! It is even better after sitting overnight in the fridge, as many soups are