In a small bowl, combine the cumin, coriander, and garam masala.
Over medium high heat, heat the coconut oil. Cook, stirring occasionally, the Red Onion and Red Pepper for 3-4 minutes over medium heat until softened. Stir in the garlic, ginger, and tomato paste, cooking a minute until fragrant. Add the spices you mixed together and cook for another minute. Add kosher salt and pepper.
Add the red lentils and vegetable stock and stir to combine. Bring to a boil, and then lower the heat and simmer for 15 minutes with a lid on. Add the coconut milk, stirring in, and simmer for about 5 more minutes with the lid on.
While cooking, heat the tumeric rice in the microwave until heated through.
Stir in the baby spinach and half the Roasted Sweet Potatoes. Taste and season with additional kosher salt as needed.
To serve, place tumeric rice in each bowl and put the dal on the other side. Top with the rest of the Roasted Sweet Potatoes and cilantro.

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