Curry Lentil Soup: A Lunch Staple

I often make a big pot of this, then eat it every day for lunch for a week. It's really yummy and filling, and I am only kind of sick of it even though it's been a regular part of my menu for at least three years now. I have considered switching out the lentils for split peas and the potatoes for yams but I have not yet done it. ANYWAY:

Lentils, dry, 3/4 cup
Water, 4 c.
Veggie Bouillon, 2 cubes
1 potato, cubed
2-3 carrots, chopped
1 onion, chopped
curry powder, 2-3 T.
cumin, 2-3 T.
red pepper flakes, 1 t.
garlic powder, healthy dosing
salt, about 2 t. maybe more to taste
cilantro to garnish (optional)

I put the lentils, water, bouillon and spices into a pot on high heat while I chop up the veggies, then toss those in as I finish chopping. Then, once everything is in and it's gotten to a healthy boil, I put the lid on and lower the heat to about medium. Let it sit and cook, bubbling but not freaking out, for about 30-45 minutes.

I also reccomend tasting it at about 15 minutes to check the salt and spice content. I actually never measure anything and just toss a large amount of curry and cumin in, so it could be more. And I love salt, so....

mmmmm.