Simmer the lentils with the water and salt until tender. This could take between half an hour and an hour. Check frequently and do not overcook.
Sauté garlic, onion, celery and carrots in olive oil until tender. Add to cooked lentils. Return pot to low heat and stir in the chopped spinach. Add remaining ingredients, simmer, and season to taste with salt and pepper.
from The Moosewood Cookbook by Mollie Katzen