Heat 2 tablespoons of olive oil over medium heat in a Dutch oven. Add the sweet potato cubes and cook, stirring occasionally, until browned all over, about 15 minutes. Transfer the potatoes to a plate and set aside.
3 Tbsp Olive oil, 2 ea Sweet potatoes, cubed
Add the remaining 1 tablespoon of olive oil to the pot and lower the heat slightly. Add the onions and cook until translucent, about 5 minutes.
1 ea Onion, chopped
Add the curry paste, garlic, ginger, chile, and turmeric and cook until fragrant, about 30 seconds.
3 Tbsp Red curry paste, 3 ea Garlic cloves, minced, 1 inch Fresh ginger, grated, 1 ea Red chili, minced, 1 tsp Tumeric
Add the lentils, stock, salt, and browned sweet potatoes to the pot and bring to a boil over high heat. Lower the heat and simmer uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
1 cup Red lentils, 4 cups Vegetable broth, 2 tsp Salt
Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy, 15 to 20 minutes.
15 oz Coconut milk
Add the spinach and stir until just wilted, 2 to 3 minutes. Take the pan off the heat and stir in the lime juice and salt if desired.
1 bag Baby spinach, 1 ea Lime
Garnish with cilantro. (Optional: Additional garnish of coconut flakes.)
5 sprigs Fresh cilantro