Lentil soup w/ tomato & cumin

EDIT: I finished cooking this, and ate it, and it wasn't bad but it wasn't that great. It's possible the frozen spinach was off in some way, but it might just not be a flavor combo that I like.
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Usually I make very plain lentil soup - celery, onions, carrots, lentils, maybe spinach or parsley. So this is newish.

And as a side note, lately I have been better with doing mise en place - the deal where you take out all your ingredients at the beginning and measure, peel, and chop whatever needs measuring, peeling, and chopping before you start combining anything - and it really makes cooking feel more enjoyable. It feels more orderly and less chaotic, which makes it more relaxing and lets me enjoy the process rather than just the results.

Adapted from http://kalynskitchen.blogspot.com/2008/02/vegetarian-lentil-soup-recipe-with.html

1 T oil
1 T ground cumin
2 small/medium onions, chopped small
5 cloves garlic, minced
1 tsp. ground coriander
fresh ground black pepper to taste
2 tsp. paprika
1 1/2 cups brown lentils
5ish cups of water
1 TBS-ish of bouillon powder
1 can (14.5 oz.) diced tomatoes with juice
2 cups frozen chopped spinach
salt to taste

Heat oil in large heavy-bottomed pot. Stir in onion, minced garlic, cumin, ground coriander, and black pepper and cook, stirring frequently, until onions are softened, about 4 minutes. Stir in the paprika and cook about 1 minute more.

Add lentils, water, and bouillon powder (or maybe add that in after lentils are done cooking, since the salt in it might make them not get tender so easily), reduce heat, and simmer uncovered about 30-40 minutes, or until lentils are quite tender.

Add diced tomatoes and juice and chopped spinach and simmer uncovered 20-30 more minutes, until soup ingredients are well blended and lentils are starting to break apart. Season to taste with salt and serve hot.