Step 1

Heat a skillet over medium heat and add the oil. Once the oil is hot, add the onion and a good pinch of salt and cook until the onion is starting to turn translucent, 4 to 5 minutes. Then add the ginger-garlic paste and mix in. Mix in the spices and salt, then mix in the coconut milk and the sweet potatoes or butternut squash.

Step 2

Cover with the lid and cook until the sweet potato is cooked through. This will take anywhere from 8 to 12 minutes, depending on your stove, pan, and the size of the cubed vegetables.

Step 3

Then, mix in the cooked lentils and spinach and 1/2 teaspoon of lemon juice. Bring to a good boil, then taste and adjust the flavor. Add some broth, if you want the lentils to be saucier, because this will thicken as it cools. Once it is boiling consistently for 2 minutes, switch off the heat.

Step 4

Garnish with cilantro or other herbs of choice and some lemon juice and pepper flakes, if you like, and serve with some sourdough or rice, flatbread, or other cooked grains.