Red Lentil Spinach Soup

Heat the vegetable oil (0.5 tbsp) in a large pot over medium-high heat. Cook the onion (1 large) for 4 - 5 minutes, until golden. Start 240m timer

Add the grated fresh ginger (0.5 tbsp) and cook for 1 more minute. Start 60m timer

Add the tomatoes (2 medium), dry red lentils (1 cup), vegetable bouillon cube (1.5 cube), roasted red pepper (1 jar), curry powder (2 tsp), and water (3 cup). Simmer, covered with a lid, for 15 - 18 minutes, or until the [dry red lentils] are cooked. Start 990m timer

Blend with an immersion blender. Some texture can remain.

Stir in the fresh baby spinach (2 cup) and cook until wilted, and add more [water] if a thinner soup is desired.

Season with [salt] and [black pepper] to taste, and serve with some whole wheat bread (2 slices) and a squeeze of lemon (0.5) juice for some freshness. Enjoy!