Curried Potato & Lentil Soup

We love Indian food in this house, so this dish, tweaked from The Minimalist Baker, is perfect with a little warm naan or homemade bread.  As my friends Leanne and Lizzie would say, "It's a yumtown classic!"

INGREDIENTS

1 Tbsp oil (avocado or vegetable)
1 cup diced yellow onion
1 tsp minced fresh ginger
3 whole carrots, peeled and chopped
Salt & pepper, to taste
4 cloves garlic, minced (2 Tbsp)
3 cups diced potatoes (sweet potato and/or white)
2 Tbsp curry powder
6 1/2 cups vegetable broth
1 cup lentils, rinsed and drained
1/2 Tbsp sugar
4 cups chopped spinach

DIRECTIONS

• Heat a large pot over medium heat. Once hot, add oil, onion, ginger, and carrots. Season with a pinch each sea salt and black pepper and stir. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant.
• Add garlic and potatoes and stir. Cook for 3-4 minutes to brown slightly, and then add curry powder. Stir to coat. Cook 2 minutes more.
• Add 5 cups vegetable broth and increase heat to medium-high. Once at a low boil, add lentils, stir, and reduce heat to low. Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender.
• Add sugar and stir.
• Add remaining 1 1/2 cups vegetable broth, stir, and cook until warmed through.
• In the last few minutes of cooking, add the spinach and cover to steam until tender but still vibrant green - about 2-3 minutes.