Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add one chopped yellow onion and sauté for about 5 minutes until soft and translucent.

Stir in 1 inch of grated fresh ginger and 2 minced garlic cloves. Cook for 2 minutes until fragrant. Add 2 peeled and cubed sweet potatoes and mix well.

Sprinkle in 1 tablespoon of yellow curry powder and ½ teaspoon of cayenne pepper. Cook for another minute, stirring continuously.

Pour in 4 cups of low-sodium vegetable broth and add ¾ cup of rinsed dried red lentils. Season with kosher salt, bring to a boil, reduce heat, and let it simmer for 15-20 minutes.

Stir in 1 can (14 oz) of coconut milk and 2 cups of baby spinach. Cook for an additional 5 minutes until spinach is wilted.

Remove from heat and fold in ⅓ cup of chopped cilantro. Stir to incorporate.

Serve by dividing 2 cups of cooked basmati rice into bowls and ladling hot soup over the rice. Garnish with additional cilantro and serve with fresh naan.