YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Turkey Vegetable Soup
Sautéed lean turkey and earthy brown lentils simmered in a fragrant vegetable broth with garden-fresh mirepoix for a savory, warming bowl of comfort.
INGREDIENTS
3 oz Ground turkey
0.33 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
2 cups Vegetable broth
0.5 tsp Dried thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lemon juice
PREPARATION
Heat the olive oil in a large pot over medium heat.
Add the ground turkey and cook until browned, breaking it up with a wooden spoon.
Stir in the onion, carrots, and celery, cooking for 5 minutes until the vegetables begin to soften.
Add the minced garlic and dried thyme, sautéing for 1 minute until fragrant.
Pour in the vegetable broth and add the dry brown lentils.
Bring the mixture to a boil, then reduce heat to low and cover with a lid.
Simmer for 25 to 30 minutes, or until the lentils are tender.
Season with sea salt and black pepper, then stir in the lemon juice just before serving.