Indian Sweet Potato and Lentil Soup

1 tablespoon olive oil

1 large onion, minced

6 cloves garlic, minced

2 pinches red pepper flakes

½ teaspoon ground turmeric

1 ½ teaspoons garam masala

1 cup lentils

4 cups vegetable broth

2 sweet potatoes, peeled and cut into 1/2-inch cubes

4 cups chopped fresh spinach

1 pinch salt to taste

Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, 2 to 4 minutes. Cook and stir red pepper flakes, turmeric, and garam masala into onion mixture until coated, about 2 more minutes.

Stir lentils and broth into onion mixture; bring mixture to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes.

Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.