Thick lentil soup with coconut milk and sweet potato

Ingredients:

• 1 cup red lentils
• 0.5 cups olive oil
• 1 large onion, diced into large cubes
• 4 cloves garlic, thinly sliced
• 2 tbsp. l. Madras curry
• 3 parsnips, peeled and cut into 1cm pieces.
• 1 large sweet potato, peeled and cut into large cubes
• 4 cups vegetable broth
• 1 can (400 g) coconut milk
• 1 tbsp white balsamic or wine vinegar (Chardonnay)
• 4 cups spinach
• 1 Fresno chile, finely diced
• 4 sprigs of fresh mint
• Lime wedges, for serving
• For serving: fried naan bread sprinkled with za'atar

Preparation:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, curry powder, salt, and black pepper. Cook, stirring occasionally, until the onion begins to soften, about 1 minute. Add the parsnips, sweet potato, and red lentils and cook for 1-2 minutes.
2. Add the vegetable broth and coconut milk. Simmer until the vegetables are tender and the lentils are cooked through, 25-30 minutes. Add the red wine vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Divide among bowls and top with chili fresco, fresh mint, and a lime wedge. Serve with a flatbread.