3 cups vegetable broth
1 Tbsp or more Thai Green Curry Paste (available at Whole Foods) or use curry powder
1 14.5 ounce can of diced tomatoes
1 ½ cups dried red lentils, rinsed and drained
1 large sweet potato, peeled and diced ½ inch cubes
¼ t turmeric
1/8t cayenne or more
½ t sea salt or to taste
pepper to taste
good handful fresh baby spinach leaves or more- or other dark leafy greens cut up
1 cup light coconut milk (canned)
1/3 cup chopped fresh cilantro or basil
Heat the broth in a soup pot and whisk in the green curry paste. Add tomatoes, lentils, sweet potato, turmeric, cayenne, salt and pepper. Bring to a boil, reduce to a simmer, cover and cook for about 15 minutes- until lentils and potatoes are tender. Stir in spinach and coconut milk and simmer for @ 2 minutes.
Taste for s and p. Stir in the herbs. Serve with lime wedges.
Yield: about 4-6 servings