Delicious Thai-inspired comfort and warmth in a hurry!
Heat oil over medium-high heat in a large heavy pot such as a Dutch oven. Add the onion, reduce heat to medium and cook 5 to 7 minutes or until onion begins to soften.
Add the garlic and red curry paste, give it a quick stir, then add the broth, sweet potatoes, tomatoes and lentils. Bring to a boil, cover slightly and simmer until potatoes and lentils are tender, about 20 minutes.
Add the coconut milk and heat through. Season to taste with salt and black pepper. Stir in cilantro.
MAKE AHEAD: Can be made up to 2 days ahead. Cool thoroughly. Reheat on the stovetop or in the microwave for individual servings.
FREEZER-FRIENDLY: Cool thoroughly and package as desired. Freeze up to 2 months.