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Heat olive oil in a large Dutch oven or pot over medium heat. Add the yellow onion and ginger and sauté for 5-7 minutes, until the onions are translucent.
Stir in the curry powder, turmeric, salt and black pepper and cook for about 1 minute.
Add in the sweet potatoes, red lentils, fire roasted tomatoes, vegetable broth, coconut milk and coconut aminos. Stir to combine, cover, and bring to a boil.
Once boiling, uncover and let it simmer for about 25 minutes, or until the sweet potatoes are tender. Stir occasionally.
Remove from heat and stir in the chickpeas, spinach and lemon juice.
Now it's time to serve. Garnish with non-dairy yogurt or coconut milk and serve with your favorite rice, pita bread, naan, or enjoy on it's own. Enjoy!