Easy Lentil & Sweet Potato Curry

This Lentil & Sweet Potato Curry is the perfect comfort food. Especially on a chilly, Sunday evening in fall. So cozy! It was all made in one pot, in less than an hour....a perfect bowl of healthy goodness.

Ingredients

• 2 tablespoons extra virgin olive oil

• 1/2 yellow onion, chopped

• 1 inch fresh ginger, grated

• 2 cloves garlic, minced

• 2 sweet potatoes, peeled and cubed

• 1 tablespoon yellow curry powder

• 1/2 teaspoon cayenne pepper, more or less to taste

• 4 cups low-sodium vegetable broth or water

• 3/4 cup red lentils

• 1 teaspoon salt, more or less to taste

• 1 can (14 ounce) coconut milk

• 2 cups baby spinach, chopped

• 2 cups cooked basmati rice for serving

• fresh cilantro, chopped, for garnish

• chopped cashews, for garnish

Instructions:

Heat the 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 until fragrant, about 1 minute. Stir in the curry powder and cayenne and cook another minute.

Add the broth and lentils. Season with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.

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

To serve, add rice to a serving bowl and ladle the soup on top. Garnish with cilantro and cashews.