Coconut Sweet Potato Lentil Soup

Refrigerate for 1 hour before serving. Great served with tortilla chips.

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Step 1

Heat olive oil in a large pot over medium heat. Add the onion and cook 5 minutes, until soft. Add the ginger, garlic, and sweet potatoes and cook another 2 minutes (stirring often so as not to let garlic burn). Stir in the curry powder and cayenne and cook another minute.

Step 2

Add the broth and lentils. Season with salt/ pepper. Bring to a boil, then reduce heat to low, cover and simmer 15-20 minutes (until lentils and sweet potatoes are tender).

Step 3

Stir in the coconut milk and spinach, cook 5 minutes.

Step 4

To serve, divide the rice among bowls and ladle the soup over the top. Garnish with cilantro and serve with naan on the side. to combine. Refrigerate for 1 hour before serving. Great served with tortilla chips.