YOUR SOLIN GENERATED RECIPE
Hearty Vegetable and Lentil Soup
Sautéed ground turkey and lentils simmered in a savory bone broth with garden vegetables for a robust and comforting finish.
INGREDIENTS
4 oz ground turkey
0.25 cup dry green lentils
1.5 cup chicken bone broth
0.5 tbsp extra virgin olive oil
0.5 cup onion
0.5 cup carrots
0.5 cup celery
2 clove garlic
1 cup kale
0.5 tsp dried thyme
1 whole bay leaf
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the extra virgin olive oil in a large pot over medium heat.
Add the ground turkey, breaking it apart with a wooden spoon until browned and cooked through.
Stir in the diced onion, carrots, and celery, cooking for 5 minutes until the vegetables begin to soften.
Add the minced garlic, dried thyme, sea salt, and black pepper, sautéing for 1 minute until fragrant.
Pour in the chicken bone broth and add the dry green lentils and bay leaf.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the lentils are tender.
Remove the bay leaf and stir in the chopped kale, allowing it to wilt for 2 minutes before serving.