Use organic ingredients whenever possible.
1 carton low-sodium chicken broth
1 small onion, diced
1 Tbsp Indian curry paste
1/2 cup split red lentils
1 large sweet potato, peeled and cut into ½-inch (1 cm) pieces
1 cup milk
2 cups baby spinach
2 Tbsp of lemon juice
Plain Yogurt for serving (optional)
Place broth, onion and curry paste in a large saucepan.
Bring to a boil. Add lentils, reduce heat and simmer covered for 5 minutes.
Add sweet potato, continue to simmer covered about 10 min until lentils and sweet potatoes are tender.
Add milk to hot soup.
Ladle about ⅓ of the soup into a blender or food processor.
Purée, then return to soup in saucepan.
Add spinach. Stir over medium heat, but don’t boil, just until spinach is wilted, 1 to 2 min.
Stir in lemon juice. Serve with a dollop of yogurt, if using.