Ingredients

• 3 Tbsp Olive Oil (10 g)
• 1 large Yellow Onion, finely chopped (150 g)
• 4 Garlic Cloves, minced
• ½ Tbsp Minced Fresh Ginger
• ½ Tbsp Garam Masala
• 2 Tbsp smoked paprika
• ½ tsp Red Pepper Flakes
• ¼ cup Tomato Paste (65 g)
• 4 cups low sodium Vegetable Stock (32 oz)
• 2 medium Sweet Potatoes, cubed (900 g)
• 1 cup Red Lentils (200 g)
• 13.5 oz can Lite Coconut Milk (400 mL)
• Salt and Pepper to taste
• 4 cups fresh Baby Spinach (120 g)
• Cilantro to garnish

Instructions

1. Heat olive oil in a large pot over medium high heat. Add onions and cook for 5 minutes, stirring often. Add garlic and ginger and cook until very fragrant, about 3 minutes.
2. Reduce heat to low and add spices and tomato paste. Stir continuously as the tomato paste darkens from bright red to a dark brick color, about 2 minutes.
3. Add vegetable stock and gently scrape the bottom of the pot to deglaze. Add sweet potatoes and lentils and bring to a boil. Reduce to a simmer, cover and cook until the sweet potatoes and lentils are tender, about 20 minutes.
4. Stir in coconut milk and add salt and pepper to taste. Just before serving, stir in fresh spinach. Garnish with cilantro and enjoy.