method
1. Wash and pick over the lentils and put into a saucepan with the water. Bring to the boil and simmer for 45 minutes.
2. Meanwhile, derind and dice the bacon. Shell the beans and peas. Shred the cabbage and spinach.
3. Rub the lentils with their cooking liquor through a sieve or puree in a blender. Return to the saucepan and add seasoning, bacon and vegetables and bring to the boil. Simmer for about 25 minutes till the vegetables are tender.
4. Taste and adjust the seasoning. Arrange three slices of bread in each soup bowl and pour the soup over. Serve immediately.
