Servings: 6 Servings

2 Tbsp safflower oil 2 Tbsp safflower oil
1 medium onion, diced 1 medium onion, diced
2 small tomatoes, diced 2 small tomatoes, diced
1 tsp fresh ginger, minced 1 tsp fresh ginger, minced
1 1/2 tsp. turmeric 1 ½ tsp. turmeric
1 tsp. cumin 1 tsp. cumin
1 tsp. ground coriander 1 tsp. ground coriander
1/2 tsp. cinnamon ½ tsp. cinnamon
1/8 tsp. cayenne pepper ⅛ tsp. cayenne pepper
Pinch of sea salt Pinch of sea salt
2-3 medium sweet potatoes, peeled and cut into 3/4-inch cubes 2 to 3 medium sweet potatoes, peeled and cut into ¾-inch cubes
7 cups vegetable broth 7 cups vegetable broth
1 cup brown lentils 1 cup brown lentils
1 cup baby spinach or kale 1 cup baby spinach or kale

In a large pot, heat oil over medium heat and saute onion for about 2 minutes, until soft.
Stir in tomatoes and ginger, cooking an addition 3 minutes. Stir in turmeric, cumin, coriander, cinnamon, cayenne and salt and cook for 2 minutes, tasting to make sure its to your liking.
Next add the sweet potatoes, broth and lentils.
Bring soup to a boil then reduce heat and cover, allowing to simmer for about 30 minutes.
Then add spinach (or kale) and simmer for an additional 10 minutes. Enjoy!

NUTRITIONAL INFORMATION  NUTRITIONAL INFORMATION
Serving Size: 1 1/2 cups • Calories: 123 • Fat: 4.6 g • Carbs: 16.2 g • Fiber: 4.1 g • Protein: 4 g • WW Points+: 3 pts  Serving Size: 1 ½ cups • Calories: 123 • Fat: 4.6 g • Carbs: 16.2 g • Fiber: 4.1 g • Protein: 4 g • WW Points+: 3 pts