Heat 1 T olive oil in stock pot. Add onions and cook until dark brown.
Add lentils, spinach, potatoes, and mint. Pour enough water until it is about 3 inches above the ingredients. Bring to boil.
Reduce heat and simmer, uncovered for 20 minutes, or until lentils are tender. If soup is too thick, add a little water at a time to achieve desired thickness.
In a saucepan, heat remainder of olive oil. Add garlic and cilantro. Turn heat off and add lemon juice to deglaze pan.
Pour lemon, garlic, cilantro mixture into soup and combine thoroughly. Salt and pepper to taste. Enjoy!!