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 dried red lentils

Kosher salt, to taste

1 can (14 ounces) coconut milk

2 cups baby spinach

2 cups cooked basmati rice

1/3 cup fresh cilantro, chopped, plus more for serving

Fresh naan, for serving

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Heat olive oil in a large pot over medium heat. Add onion, ginger, and garlic; cook until fragrant, about 3 minutes.
Stir in sweet potatoes, curry powder, cayenne, and a pinch of salt. Cook 2–3 minutes to toast spices.
Pour in vegetable broth and add lentils. Bring to a boil, then reduce heat and simmer 20–25 minutes until lentils and sweet potatoes are tender.
Stir in coconut milk and simmer 5 more minutes.
Add spinach and cilantro, stirring until wilted. Taste and adjust seasoning.
Serve soup in bowls topped with a scoop of basmati rice, extra cilantro, and warm naan on the side.

Add chickpeas for extra protein.

Swap spinach with kale or Swiss chard.

Use brown rice or quinoa instead of basmati for variety.

Add diced tomatoes for a tangy flavor.

Blend part of the soup for a creamier texture.