Step 1

Dice sweet potato into small ½-inch cubes and set aside.

Step 2

Line a medium pot with a thin layer of water and sauté onions and garlic for a minute.

Step 3

Add a pinch or two red pepper flakes and continue to cook until all the water has cooked off. Add turmeric and ¼ tsp garam masala, and stir to coat.

Step 4

Add 1 cup broth, uncooked lentils, and bring to a boil. Once boiling, reduce to low, cover, and simmer for about 5 minutes.

Step 5

Add sweet potatoes, bring to a boil again, reduce to low, and simmer until lentils are fully cooked (they expand and the sauce thickens), about 5 more minutes. Check periodically to see if you need additional broth. (I tend to add an extra ½ cup, but the amount can vary.)

Step 6

Once lentils are cooked and sweet potatoes are fork tender, taste and add more garam masala as desired. (I like to add another ¼ teaspoon, but some blends are stronger than others.)

Step 7

Add spinach, continuing to stir until spinach cooks down and softens. Add salt to taste and serve.