NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey (93% lean)

0.13 cup Dry brown lentils

0.25 tsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

2 cloves Garlic

1.5 cups Low-sodium vegetable broth

0.5 cup Canned diced tomatoes

0.5 tsp Dried thyme

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh baby spinach

PREPARATION

• 1

  Heat the extra virgin olive oil in a large pot over medium heat.

• 2

  Add the ground turkey to the pot and cook until browned, using a spatula to break it into small crumbles.

• 3

  Stir in the diced yellow onion, sliced carrots, and sliced celery, then sauté for 5 minutes until the vegetables begin to soften.

• 4

  Add the minced garlic, dried thyme, and dried oregano, cooking for 1 minute until the herbs are fragrant.

• 5

  Pour in the low-sodium vegetable broth, canned diced tomatoes, and dry brown lentils.

• 6

  Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes until the lentils are tender.

• 7

  Stir in the fresh baby spinach and cook for 1 minute until the leaves are completely wilted.

• 8

  Season the stew with sea salt and black pepper before serving hot in a large bowl.