This anti-inflammatory stew combines the natural sweetness of roasted sweet potatoes with protein-packed lentils, carrots, and leafy greens in a warming broth infused with turmeric and cumin. It’s deeply nourishing, fiber-rich, and perfect for supporting your body’s natural healing processes.
Yields:
4 Servings
Prep time:
15 mins
Total time:
60 mins
Why You’ll Love It
This stew is everything you want in a healing meal: hearty, comforting, and flavorful without being heavy. Roasting the sweet potatoes first brings out their natural caramelized sweetness, while the lentils and spices create a grounding, savory base. It’s ideal for cozy dinners, meal prep, or anytime you want an anti-inflammatory boost from whole, plant-based ingredients.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil, divided
- 1 cup dry green or brown lentils, rinsed
- 1 medium onion, diced (optional – omit or replace with leeks for sensitive digestion)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced (or garlic-infused oil for a gentler option)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 6 cups low-sodium vegetable broth
- 2 cups baby spinach or kale, chopped
- Salt & black pepper, to taste
- Fresh parsley or cilantro, for garnish
Instructions
- Roast the Sweet Potatoes:
Preheat oven to 400 °F (200 °C). Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes, until tender and caramelized. - Prepare the Stew Base:
Heat remaining olive oil in a large pot over medium heat. Sauté onion, carrots, celery, and garlic for 5–6 minutes until softened. Stir in turmeric, cumin, and paprika until fragrant (about 1 minute). - Cook the Lentils:
Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender. - Combine & Finish:
Stir in roasted sweet potatoes and chopped spinach/kale. Cook for another 5 minutes until greens are wilted. Adjust seasoning with salt and pepper. - Serve:
Ladle into bowls, garnish with fresh herbs, and enjoy warm.
Storage & Meal-Prep Tips
- Fridge: Keeps well in an airtight container for up to 4 days.
- Freezer: Freeze portions up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: On the stovetop with a splash of broth or water if too thick.
Substitutions & Variations
- Protein swap: Use red lentils for a softer texture or chickpeas for variation.
- Spice lovers: Add fresh ginger or a pinch of cayenne for extra heat.
- Grain boost: Stir in cooked quinoa or brown rice before serving.
- Low-FODMAP: Use garlic-infused oil instead of garlic, and omit onion if needed.
Why This Stew Is Anti-Inflammatory
This recipe combines multiple foods known for their anti-inflammatory benefits:
- Sweet potatoes are rich in beta-carotene, fiber, and antioxidants that support immune health.
👉 Sweet potato nutrition – Cleveland Clinic → - Lentils provide plant protein and polyphenols shown to reduce inflammation and support gut health.
👉 Lentil benefits – Harvard T.H. Chan School of Public Health → - Turmeric contains curcumin, a powerful anti-inflammatory compound.
👉 Turmeric and inflammation – Healthline →
This stew is also part of our Anti-Inflammatory Recipes → collection, making it a delicious staple for anyone focused on reducing inflammation naturally.
