Ingredients

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 tbsp fresh ginger (or 1 tsp ground)

• 1 medium sweet potato, peeled & diced

• 1 cup red lentils, rinsed

• 1 tsp cumin

• 1 tsp curry powder (or garam masala)

• ½ tsp turmeric

• ½ tsp paprika

• Salt & black pepper to taste

• 3 cups vegetable broth or water

• Optional: ½ cup coconut milk

• Optional toppings: cilantro, lime juice, yogurt

Instructions

1. Sauté aromatics
   Heat olive oil in a pot over medium heat. Add onion and cook until soft. Stir in garlic and ginger for 30 seconds.

2. Add spices
   Stir in cumin, curry powder, turmeric, and paprika. Cook briefly to bloom the spices.

3. Add lentils & sweet potato
   Add diced sweet potato and lentils. Stir to coat with spices.

4. Simmer
   Pour in broth. Bring to a boil, then reduce to a simmer. Cover and cook 20–25 minutes, stirring occasionally, until lentils are soft and sweet potatoes are tender.

5. Finish
   Season with salt and pepper. Stir in coconut milk if using.

Serving Ideas

• Over rice or quinoa

• With warm naan or crusty bread

• Topped with yogurt, cilantro, or chili oil

Variations

• Spicy: Add chili flakes or curry paste

• Tomato-based: Add 1 cup crushed tomatoes

• Greens: Stir in spinach or kale at the end