Green Curry Lentil Soup

bonappetit.com

Susan Burris

2 Tbsp. virgin coconut oil

1 small onion, chopped

2 garlic cloves, finely chopped

1 1" piece peeled ginger, finely chopped

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

¼ cup Thai green curry paste

1 medium sweet potato, peeled, cut into ½" cubes

¾ cup brown or green lentils

4 cups low-sodium chicken or vegetable broth

1 13.5-oz. can unsweetened coconut milk, shaken well

4 cups (loosely packed) baby spinach leaves

½ tsp. (or more) fish sauce

Small handful cilantro leaves with tender stems and lime wedges (for serving)

Directions at bonappetit.com

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