Curried Lentil Soup
1/2 medium onion, chopped
1 tablespoon olive oil
2-3 cloves garlic, finely chopped
150g (5.3oz) red lentils
1 tablespoon red curry paste
Spinach (amount can vary, I used about 80g (3oz))
Salt to taste
Pour olive oil in large saucepan and heat. Lightly brown onions and garlic then add red lentils. Stir mixture in heat then add 2 cups of water. Simmer for several minutes until mixture thickens then add red curry paste (use more or less to taste). Add 3 more cups of water and simmer on low heat for about 30 minutes. Add spinach and about 1-2 more cups of water and salt to taste. Simmer on low heat for another 5-10 minutes. Let cool for a 5-10 minutes then serve. As with most soups, it tastes great the next day!
Had a great day at the gym today! I'm working on my bench/board pressing a lot lately as I have a goal to bench 200lbs/91kg by the end of the year.