One of my favorite meals to eat when I was growing up was stew. When made with the right combination of ingredients, few meals out there can compared to how delicious a homemade stew ends up tasting. Even today, I still can’t get enough of the stuff. That’s why I’m excited to share this recipe that will show you how to make a fat burning turmeric sweet potato stew.
It’s made with an incredible combination of ingredients that cover nearly all of your nutritional bases. Just how nutritious is this stew? To give you an idea, in addition to the turmeric and sweet potatoes, you’ll also be using everything from carrots to lentils to kale when making this recipe. All of the essential nutrients found in this stew are great for burning fat, increasing energy and endurance, and helping to keep disease at bay.
How to Make Fat-Burning Turmeric Sweet Potato Stew
After rinsing your lentils and setting them to the, the first order of business when making the stew is to heat up two tablespoons of olive oil in a cooking pot. Along with coconut oil, olive oil is one of the two oils I use for all my cooking needs. It’s a terrific source of heart healthy monounsaturated fatty acids that has been proven to help reduce your risk of cardiovascular disease. (1)
With that done, go ahead and add in the onion first, followed by the minced garlic cloves a few minutes later. These two ingredients definitely help to set the tone for all of the flavorful ingredients that will follow. Not only do they give the stew a great taste, but they also contribute to how nutritious it is – both are part of the Allium family and they’ve been found to contain some pretty potent disease prevention properties. (2)
The next step is to gradually add in a mix of savory veggies and spices. Go ahead and add ½ cup of chopped celery, two medium carrots that have been chopped up, two cups of peeled and chopped sweet potatoes, one cup of lentils, one teaspoon of dried turmeric, and a single bay leaf. All of these ingredients add a ton of essential vitamins, minerals, antioxidants, and phytonutrients to the mix. The turmeric is particularly great for relieving chronic inflammation in the body, which helps with the prevention of many types of disease. It’s also commonly supplemented to relieve the inflammatory pain caused by arthritis. (3)
Add in the homemade bone broth and water next and then bring the mixture to a low boil. I like to use a homemade beef bone broth whenever I make this stew because I love the flavor and it’s such a good source of minerals. Cook the stew for 20-30 minutes and then add in one cup of chopped kale. As everybody knows, green veggies are healthy veggies and kale is definitely no exception. It’s reputation as a superfood is well earned, as kale provides a great mix of vitamins A, C, and K, dietary fiber, and other essential nutrients and antioxidants.
Once the kale is slightly tender, you can remove the stew from heat and season with salt and pepper. Add in a bit of fresh parsley for garnishing and then go ahead and enjoy this delicious and nutritious meal. And if you enjoy this sweet potato stew, then you should definitely have a look at these two other great soup recipes we’ve recently shared. They’re each made with turmeric just like this stew, giving them that same delightfully spicy taste you’ll get with this recipe. Check them out below:
Fat Burning Turmeric Sweet Potato Stew
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 cup dry lentils
2 cups peeled and chopped sweet potato
2 medium carrots, chopped
½ cup chopped celery
1 tsp dried turmeric
1 bay leaf
4 cups homemade bone broth
2 cups water
1 cup chopped fresh kale
chopped fresh parsley for garnish
salt, black pepper to taste
- Rinse the lentils in a colander and set aside.
- In a pot heat the olive oil over medium heat.
- Add the onion and cook for 4 – 5 minutes or until softened and translucent.
- Add the garlic and cook for 30 seconds.
- Add the celery, carrots, sweet potato, lentils, bay leaf and turmeric and saute for 2 minutes.
- Add the bone broth and water and bring the soup to a low boil.
- Cover with a lid and cook for 20 – 30 minutes or until the sweet potato is fork tender and lentils are soft.
- Add the kale and cook until the kale is just tender.
- Remove from the heat.
- Season to taste with salt and black pepper.
- Serve warm with chopped parsley.