Red Curry Lentils With Sweet Potatoes And Spinach - Serene Trail

Red Curry Lentils With Sweet Potatoes And Spinach

These hearty Red Curry Lentils with Sweet Potatoes and Spinach are quick, easy, and delicious!

Ingredients

Rinse and soak the lentils in a large bowl of water while preparing the other ingredients. Dice the onions, garlic, and ginger. Peel and chop the sweet potatoes into 1-inch cubes.

Heat a large pot to medium-high then add the oil. Once hot, add the onions and sweet potatoes.

Sauté them for 4-5 minutes or until the onions have softened.

Stir in the seasoning for 1-2 minutes as it becomes fragrant.

Add a little bit of the broth and use it to deglaze the bottom of the pan by scraping at the bits that are stuck to it. Pour in the remaining broth, diced tomatoes, sugar, and cinnamon stick.

Drain the lentils and stir them into the pot. Bring this to a boil, then turn the heat down to medium. Stir occasionally as it cooks for about 15 minutes or until the lentils have started to soften.

Mix in the coconut milk and let the curry cook for another 10 minutes. Meanwhile, chop the spinach and cilantro.

Take the pot off of the heat, remove the cinnamon stick, and fold in the spinach and cilantro.

Add salt and pepper to taste. Garnish the red curry lentils with coconut yogurt, cilantro, and a lemon wedge.

Enjoy it as-is or over your favorite type of rice.

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