Indian Spiced Lentil Soup with Sweet Potato, Spinach & Pita

Directions

1. Rinse the lentils in a colander under cold water and set aside. Peel and dice the onion; peel and mince the garlic.
2. Heat a medium saucepan over medium heat and add a drizzle of olive oil to coat the bottom.
3. Add the onion and garlic; cook, stirring occasionally, until the onion becomes translucent and softened, about 3 minutes.
4. Stir in the minced ginger and the ground coriander, cumin, and curry powder. Cook until fragrant, about 1 minute.
5. Pour in the broth and water, then season with salt and pepper. Bring to a boil.
6. Meanwhile, peel and dice the sweet potato; add it to the boiling pot along with the chopped cauliflower.
7. Reduce heat to a simmer, cover, and cook until the lentils and vegetables are tender, about 15 minutes. Stir in the spinach and cook until wilted, 2 minutes more.
8. Cut the pita into wedges and serve the soup with the pita on the side; adjust seasoning if needed.