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Ingredients
0 servings
Instructions
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.
