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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.

Find it online: https://healthysubstitute.com/turmeric-sweet-potato-stew