This soup is Dal-icious! It’s so flavorful you’ll want seconds and thirds!
Dice sweet potato into small ½-inch cubes, and set aside.
Line a medium pot with a thin layer of water and saute onions and garlic for a minute. Add a pinch or two red pepper flakes and continue to cook until all the water has cooked off.
Add turmeric, ¼ teaspoon garam masala and stir to coat. Add 1 cup broth, uncooked lentils, and bring to a boil. Once boiling reduce to low, cover, and simmer for about 5 minutes.
Add sweet potatoes, bring to a boil again and reduce to low and simmer, until lentils are fully cooked (they expand and the sauce thickens), about 5 minutes more. Check periodically to see if you need additional broth (I tend to add an extra ½ cup but it can vary).
Once lentils are cooked and sweet potatoes are fork ten- der, taste, add more garam masala as desired (I like to add another ¼ teaspoon but some blends are stronger than others).
Add spinach, continuing to stir until spinach cooks down and softens. Add salt to taste and serve.