Curried Lentil Soup

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I love curry dishes. Especially when they are that perfect combination of heat and sweetness. Thai restaurants blow my mind in this way. Unfortunately, that would also blow my "diet" (before you freak out on me, no, I am not on a 'diet,' per se, but I do try to eat as healthily as possible).  Curry dishes are often so high in sugar and fat (coconut milk should be put in jail for being so horrible but so good at the same time) that they're almost not worth eating.

Until now! <--you knew that was coming, didn't you?

Curried Lentil Soup:

Why it's awesome = lentils are rich in protein (we're talking Bill Gates rich -- err, I mean Steve Jobs -- err, basically just Rich with a C.A.P.I.T.A.L. "R"). They're also Rich in fiber -- which is quite a good thing, indeed.

What You Need:

• 1 cup of dried lentils
• 4 cups of water
• Cumin
• Curry
• Salt
• 1/3 white onion
• Sharp Cheddar Cheese (to be grated)

  
 What You Do:
1. Bring water to a boil in a pot. Add lentils.

2. Add 2 teaspoons of Curry, 1 teaspoon of Cumin, and a dash of salt. Reduce to simmer and let sit for 20 minutes.

3. Coarsley chop 1/3 of a white onion (could be anywhere from none to 1/2 depending on personal preference) and add to pot. Let simmer for 20 minutes.

4. Before serving, grate sharp cheddar cheese into bowl on top of soup. 


**This soup save in the fridge very well, as the flavor only intensifies with each day it is left to sit.**