NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Turkey

1/2 cup Cooked Brown Lentils

1 medium Carrot, diced

1 stalk Celery, diced

1/2 medium Onion, diced

1/2 cup Diced Tomatoes (no salt added)

2 cloves Garlic, minced

2 cups Low-Sodium Chicken Broth

1 tsp Olive Oil

Salt, Pepper & Italian Herbs to taste

PREPARATION

• 1

  Preheat a skillet over medium heat and add 1 tsp olive oil.

• 2

  In a bowl, season the lean ground turkey with salt, pepper, and Italian herbs, then form small meatballs about 1-inch in diameter.

• 3

  Brown the turkey meatballs in the skillet on all sides until lightly seared, about 5-7 minutes; remove and set aside.

• 4

  In the same skillet, add diced onion, carrot, celery, and garlic. Sauté until the vegetables soften, about 4-5 minutes.

• 5

  Transfer the sautéed vegetables to a large pot and add the low-sodium chicken broth, diced tomatoes, and cooked brown lentils.

• 6

  Bring the soup to a simmer and then gently add the turkey meatballs.

• 7

  Allow the soup to simmer for an additional 10-15 minutes, letting the flavors meld and ensuring the meatballs are fully cooked.

• 8

  Taste and adjust seasonings with salt, pepper, and additional Italian herbs if desired.

• 9

  Ladle into bowls and serve warm.