I think that it might be exactly the right time of year to have this recipe in the refrigerator. You can make this recipe over the weekend, and then have it ready to eat on the days between the endless holiday parties, celebrations, after-work stopovers, and other seasonal social events. It’s incredibly flavorful, it’ll give your mind and belly a well-deserved rest, and you’ll be glad not to have to think too much about what to make for dinner. Or lunch. 

It also works for a potluck, as well as a quick addition to the menu after you discover, last minute, that your cousin is now vegan. Which is also a good reason to keep this list of ingredients (except the spinach) in your well-stocked kitchen.

Consider this recipe in the category of “more than the sum of its parts.” It’s the garam masala, the red lentils, orange veggies, and spinach, plus their generous contribution of phytonutrients. It’s quite simple to throw together, and the leftovers are so fantastic that you just may decide to double the recipe now. I prefer red lentils for this recipe for two reasons: Firstly, the color is right for this dish, and, secondly, red lentils cook very quickly.

2 tsp. olive oil
2 small-medium sweet potato, peeled
2 small-medium onion, finely chopped
4-5 garlic cloves, peeled and minced
1/2 tsp. red pepper flakes (increase to 1 tsp. if they aren’t fresh)
1/2 tsp. turmeric
1 tsp. garam masala
3 cups vegetable broth
1 cup red lentils
6-8 cups baby spinach, rinsed well and shaken dry
1 tsp. salt
1/2 tsp. black pepper

1. Dice sweet potato into ½-inch cubes, and set aside. 
2. Heat 1/4 cup water plus 1 tsp. olive oil, and sauté onions and garlic for one minute.
3. Add red pepper flakes and continue to cook until the water has just boiled off. Add turmeric and garam masala, and stir well.
4. Add broth and sweet potatoes, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer for 5 minutes.
5. Add red lentils, and simmer 7-10 min until the lentils and sweet potatoes are fully cooked. Add additional water as needed to keep ingredients slightly moist.
6. Stir in the spinach, and empty into a colorful serving bowl.
7. Add salt and pepper, and serve with more red pepper flakes as desired. Serves 4.