Steps

1. 1

   In a pot, heat olive oil over medium-high heat.

   Ingredients

   • olive oil 2 Tbsp
2. 2

   Add sweet potatoes.

   Ingredients

   • sweet potatoes 2-3
3. 3

   Cook, stirring occasionally, until browned all over for 5-7 minutes.

4. 4

   Transfer them to a plate and set aside.

5. 5

   Add the remaining olive oil to the pot and set the heat to medium-low.

   Ingredients

   • olive oil 1 Tbsp
6. 6

   Add yellow onion.

   Ingredients

   • yellow onion 1 medium
7. 7

   Cook, stirring occasionally, until translucent for 5-7 minutes.

8. 8

   Add Thai red curry paste, garlic cloves, fresh ginger, and ground turmeric.

   Ingredients

   • Thai red curry paste 3 Tbsp
   • garlic cloves 3
   • fresh ginger 1 in
   • ground turmeric 1 tsp
9. 9

   Cook until fragrant for 1 minute.

10. 10

    Add red lentils, low sodium stock, salt, and the browned sweet potatoes.

    Ingredients

    • red lentils 1 c
    • low sodium stock 4 c
    • salt 2 tsp
11. 11

    Bring to a boil.

12. 12

    Lower the heat and simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils are just tender.

13. 13

    Add coconut milk.

    Ingredients

    • coconut milk 13 oz
14. 14

    Simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy for 15-20 minutes.

15. 15

    Add baby spinach.

    Ingredients

    • baby spinach 5 oz
16. 16

    Stir until wilted for 2-3 minutes.

17. 17

    Off the heat, stir in the juice of lime.

    Ingredients

    • lime 0.5
18. 18

    Season with salt to taste.

19. 19

    Divide among bowls and top with fresh cilantro and optional coconut flakes.

    Ingredients

    • fresh cilantro
    • coconut flakes