INGREDIENTS
1 1/2 cups
brown lentils
30 oz
canned diced tomatoes
1 small
carrot
1 small
celery stalk
2 tsp
curry powder
2 tsp
dried thyme
3 cloves
garlic
1/2 tsp
ground pepper
1/2 tsp
ground rosemary
1 tsp
ground turmeric
1 tsp
kosher salt
1 tbsp
olive oil
1 small
onion
1/4 tsp
red pepper flakes
2 cups
spinach
2 smalls
sweet potatoes
6 cups
vegetable broth
2 cups
water