Measurements

• 2 medium sweet potatoes
• 1 cup lentils
• 1 large onion
• 3 cloves garlic
• 1 tablespoon fresh ginger
• 2 carrots
• 2 tomatoes
• 2 cups spinach
• 1 can
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Fresh cilantro, chopped, for garnish

Preparation Method

• Heat olive oil in a large pot over medium heat.
• Add onions, garlic, and ginger; sauté until onions are translucent.
• Stir in cumin, coriander, turmeric, and paprika; cook for 1 minute.
• Add sweet potatoes, carrots, and tomatoes; stir to coat with spices.
• Pour in vegetable broth and bring to a boil.
• Add lentils, reduce heat, and simmer for 20 minutes.
• Stir in coconut milk and spinach; cook until spinach wilts.
• Season with salt, pepper, and lemon juice.
• Serve hot, garnished with fresh cilantro.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.