Red Curry Lentils with Sweet Potatoes and Spinach

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I have not yet mastered cooking lentils so that they don't turn into mush, but this is a tasty dish!
(Recipe from The New York Times)

Ingredients:
- 1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4 inch cubes
- 1 medium yellow onion, chopped
- 3 tablespoons Thai red curry paste
- 3 garlic cloves, minced (about 1 tbsp)
- 1 (1-inch) piece fresh ginger, peeled and grated (about 1 tbsp)
- 1 red chile (such as Fresno or serrano, halved, seeds removed, and then minced) or just use chili flakes
- 1 tsp ground turmeric
- 1 cup red lentils, rinsed
- 4 cups low-sodium vegetable stock
- 1 teaspoons kosher salt, plus more to taste
- 1 (13 oz) can full-fat coconut milk
- 1 (4-5 oz) bag baby spinach
- 1/4 lime, juiced
- fresh cilantro leaves for serving (not me)
- Toasted unsweetened coconut flakes for serving (2 fancy 4 me)

Instructions:
Step 1
In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes to cook, stirring occasionally, until browned all over, 5-7 minutes. Transfer the browned sweet potatoes to a plate and set aside.

Step 2
Add the remaining 1 tbsp olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4-6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.

Step 3
Add the lentils, stock, salt, and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes. 

Step 4
Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy an falling apart, 15 to 20 minutes. 

Step 5
Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.

Step 6
Divide among shallow bowls and top with cilantro and coconut flakes, if using. 



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