Spicy Red Lentil & Sweet Potato Stew with Spinach

1. Cook Sweet Potatoes

Begin by heating 2 tablespoons of olive oil in a large Dutch oven or pot over medium heat until it shimmers. Add the sweet potato cubes and cook them for 5 to 7 minutes, stirring occasionally, until they are golden brown on the edges. Once browned, transfer the sweet potatoes to a plate and set them aside.

2. Cook Onions and Aromatics

Add the remaining tablespoon of olive oil to the pot. Toss in the chopped onion and cook for about 4 to 6 minutes, stirring occasionally, until the onion becomes soft and translucent. Next, stir in the Thai red curry paste, minced garlic, grated ginger, minced red chile, and ground turmeric. Cook this mixture for about a minute, until it becomes fragrant.

3. Simmer Soup

Return the sweet potatoes to the pot along with the rinsed red lentils, vegetable stock, and 2 teaspoons of kosher salt. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 20 to 25 minutes, stirring occasionally, until the lentils and sweet potatoes are tender.

4. Add Coconut Milk

Pour in the coconut milk and let the stew simmer for an additional 15 to 20 minutes, stirring occasionally, until the stew thickens and becomes creamy.

5. Add Spinach

Add the baby spinach, stirring until it wilts, which should take about 2 to 3 minutes.

6. Finish Stew

Once off the heat, stir in the lime juice and season the stew with additional salt to taste.

7. Serve Stew

Serve the stew in shallow bowls, garnished with fresh cilantro leaves and, if desired, toasted coconut flakes for an extra layer of flavor and texture.