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1 tablespoon olive oil

1 teaspoon minced ginger

1 teaspoon minced garlic

1-2 teaspoons Thai red curry paste (if you like it spicy, use the full 2 teaspoons)

6 cups water

1 cup red lentils, picked through for stones, and rinsed well

1 medium sweet potato, cut into 1/2″ pieces

1/4 teaspoon turmeric

1 teaspoon salt

1/4 cup coconut milk

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