Lazy Red Lentil Curry Soup

[ { "@type": "HowToStep", "text": "Add all the lentils, broth, onion, garlic powder, paprika, salt and pepper to a medium pot and stir well. Turn the heat to high and bring to a boil. Once boiling, reduce to simmer and cover with a lid, tilted slightly to allow a small amount of steam to escape." }, { "@type": "HowToStep", "text": "Set the timer for 10 minutes and then add the red curry paste and stir through. Cook about 3-5 more minutes until the lentils are perfectly tender." }, { "@type": "HowToStep", "text": "Add the spinach and lime juice (start with 1 tbsp lime juice) and stir for 2-3 minutes until all the spinach is wilted. Remove from the heat and taste. Add the remaining lime juice if desired and for a kick, red pepper flakes. The curry paste does give a nice mild kick, but I liked the additional kick of red pepper flakes. I would not add them if serving to kids, so they are optional." }, { "@type": "HowToStep", "text": "For a lovely garnish and crunch, add toasted almonds on top. The flavor is amazing against the soup. To toast, simply add as many almonds as desired to a toaster oven and toast just a few minutes until starting to brown. Watch closely so they don't burn. OR, alternatively, add them to a small pan over medium heat on the stove and cook a couple of minutes, stirring often, just until browned." } ]