Toasted Lentil Soup with Caramelized Onions and Spinach

1 medium onion, chopped
1 cup spinach, chopped, stems removed
1 cup dry lentils, washed
6 cups water
1 tablespoon oil
1/4 teaspoon allspice
1/2 teaspoon salt (or salt substitute)

Heat oil in large skillet on medium high heat.  Add onions.  About a minute later, add spinach and lentils.  Sprinkle with allspice and salt. Cook until onions are transparent and slightly browned, lentils are toasted, and spinach has wilted.  Stir as needed for even cooking. (About 5 minutes.)

Transfer to a large pot, and carefully add water since ingredients will be hot. Bring to a boil, and then reduce heat to medium and simmer until lentils are fully cooked.  (Approximately 30 minutes.)  Stir occasionally and add more water if needed.