1 Tbsp Cold Pressed Olive Oil
1 Tbsp fresh minced ginger
2 Carrots, chopped
Sea Salt and Pepper to taste
1 medium/large Sweet Potato, peeled and chopped
2 tsp curry powder, plus more to taste
2 ½ cups “Healing Broth” or vegetable broth
½ cup canned brown lentils (organic)
1 Large handful washed, fresh organic spinach or baby bok choy
Heat a medium sized pot over med/high heat. Add the olive oil, ginger and chopped carrots. Sprinkle with a pinch of salt and pepper, then cook for 5 minutes, stirring occasionally.
Add the sweet potato and cook for an additional 5 minutes, stirring as needed. Stir in the curry powder.
Add the broth to the pot, cover, and raise the heat to medium-high to bring to a low boil. Add the lentils and stir to combine. Reduce the heat to low and simmer, uncovered, for about 20 minutes, until the potatoes are tender with a fork.
Add salt, pepper and additional curry powder to taste (if needed). Just before ready to serve add in fresh spinach or baby bok choy until just wilted. Serve with a side of sourdough bread if wanted.
Top with Roasted pumpkin seeds/sesame seeds if desired.