Red Curry Lentils with Sweet Potato and Spinach

Heat the avocado oil in a large pot over medium heat.
1 tbsp avocado oil
Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened.
1 yellow onion
Stir in the garlic, ginger, curry powder, turmeric, smoked paprika, and cayenne pepper, if using. Cook for 30 to 60 seconds, until fragrant.
4 cloves garlic, 1 tbsp fresh ginger, 1 tbsp curry powder, 1 tsp turmeric, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper
Add the sweet potato, red lentils, diced tomatoes, coconut milk, vegetable broth, salt, and black pepper. Stir well to combine.
1 large sweet potato, 1 cup red lentils, 1 can diced tomatoes, 1 can full-fat coconut milk, 3 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper
Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for about 25 minutes, stirring occasionally, until the lentils are soft and the sweet potato is tender.
Stir in the spinach and cook for 1 to 2 minutes, until wilted.
4 cups spinach
Finish with fresh lime juice and top with cilantro before serving.