Autumn vegetables and red lentils

I found this recipe and made a couple of modifications. It was so good! John and I both loved it (Caleb's pickiness is at a new level so he eats nothing with any flavor). Very easy to make, and lots of flavor.

• 1 tbsp Extra Virgin Coconut Oil
• ½ yellow onion, peeled and thinly sliced
• 1 cup Sweet Potato, chopped into 1cm cubes
• 1½ cups dried Red Lentils
• 4 cups Vegetable Broth/Stock
• 1 cup Carrot pulp 
• 1 cup Broccoli florets, sliced
• 1 cup Baby Spinach leaves
• 1 cup fresh Coriander leaves

Spices

• 1 tsp grated fresh Ginger
• 1 tsp Ground mustard seed 
• 1 tsp ground Cayenne Pepper (less if you don’t like medium-level spiciness)
• 1½ tsp ground Cumin
• 1½ tsp Curry powder
• ½ tsp ground Coriander
• 1 clove fresh Garlic, chopped

Instructions

1. Assemble spices in a small bowl.
2. Heat oil in large saucepan or frypan over medium heat.
3. Add onion and sweet potato and sauté until onion is soft.
4. Add spices and cook, stirring, until mustard seeds start to pop.
5. Add lentils and stock and simmer for 10 minutes.
6. Add remaining vegetables and carrot pulp and simmer for another 15 minutes.
7. Remove from heat and stir in spinach leaves until wilted.
8. Serve topped with cilantro.