Red curry lentils with sweet potatoes and spinach [Lidey Heuck] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 222) by New York Times Cooking and Emily Weinstein

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Notes about this recipe

  • Plumberful on June 10, 2025

    This is absolutely delicious! I’ve never known what to make with red dal, but now I do. I also used some lovely small white sweet potatoes and baby spinach from our local farm. This soup has so much flavor! It’s a keeper.

  • Lepa on November 27, 2024

    This was really good -and feels so healthy - but it makes a huge batch! We ate it with brown rice. I was in a rush so I only cooked the lentils for 15 minutes before adding the coconut milk, then cooked if for 10 more minutes. If I had cooked it longer, per the instructions, it probably would have been mush.

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