Curried Lentils with Sweet Potatoes and Spinach

My beautiful Bride was making a vegetarian meal, and was washing and cutting some spinach we had bought from the Farmer's Market on Sunday, and I happened to be reading this copy of Delicious Living magazine that I had got recently, it has numerous interesting articles on Organics. This recipe caught my eye, mostly because it is a curry and has lentils and sweet potatoes (of which we had also bought some on the weekend), but it calls for spinach, and so we decided to divide the spinach and make this. I like it when things converge like this. It turned out really good tasting, and it was easy to make (15 minutes of prep time and 15 minutes of cooking time). We had it over rice. You could probably up the amount of liquid to make it into a soup. We used canned lentils; if you use dried lentils, you will have to cook them for 10 minutes and then add the sweet potato and cook for another 10 minutes. To finish it off, the magazine suggested you put a dollop of whole-milk yogurt with some sliced almonds.

Curried Lentils with Sweet Potatoes and Spinach
Adapted from a recipe from Delicious Living Magazine
1 Tbsp olive oil
1 cup chopped onion
1 large garlic cloves, minced
1 Tbsp curry powder
1 Tbsp minced fresh ginger
1 tsp ground cumin
1 cup canned lentils, rinsed
2-1/2 cups low-sodium vegetable broth
1 medium sweet potato, peeled and cut into 1/4-inch cubes
4 cups baby spinach leaves
salt, to taste

Heat olive oil in a medium pot on medium heat. Add onion and garlic and sauté until soft, about 5 minutes. Stir in curry powder, ginger and cumin and let cook for 1 minute. Stir in lentils and broth. Bring liquid to a boil. Add sweet potatoes and bring back to boil. Reduce heat and simmer, covered, for 10 minutes, until sweet potato is tender and water is reduced. Stir in baby spinach and cook for 1 minute longer, covered, until spinach is just wilted. Add salt to adjust seasonings.