1 1/2sweet potatochopped (may also use white potato)
1cupbaby spinach
Instructions
In a stockpot, heat oil over medium heat.
Saute’ onions and shallot for 4 minutes.
Add garlic for 2 minutes
Add curry powder and saute for another 2 minutes, then add turmeric, cumin and Indian chili powder
Add vegetable broth and coconut milk, bring to a boil
Add lentils, tomato, and sweet potato and bring back to a boil
Reduce heat and simmer for 20 minutes adding more broth if needed.
Remove from heat and stir in the baby spinach.
Salt and pepper to taste.
Recipe Notes
Makes 6-8 servings. You can enjoy this in a bowl or serve over rice or quinoa. This recipe is #SHRED10 friendly. Contact the person who shared this with you for more information about the Shred10 and our Healthy Living Revolution.