Ingredients:

  • 1 tbsp olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 lb (450g) sweet potatoes, peeled and cubed into ½ inch pieces
  • 1 cup (200g) dry red lentils, rinsed thoroughly
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground turmeric
  • 6 cups (1.4L) vegetable broth
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 tbsp fresh lemon juice
  • 2 cups (60g) fresh baby spinach or kale, chopped

Instructions:

  1. Heat olive oil in a heavy-bottomed pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.
  3. Add the ground cumin, smoked paprika, and turmeric. Stir constantly for 1 minute to toast the spices.
  4. Stir in the cubed sweet potatoes and rinsed red lentils to coat them in the spice mixture, then pour in the vegetable broth.
  5. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the lentils have softened and potatoes are tender.
  6. Stir in the full-fat coconut milk and chopped baby spinach. Let the spinach wilt for 2 minutes.
  7. Remove from heat and stir in the fresh lemon juice before serving.