NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey

0.13 cup Dry brown lentils

0.25 tbsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

1 tsp Garlic

1 cup Kale

3 cup Low-sodium vegetable broth

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Add the ground turkey to the pot and cook until browned, using a wooden spoon to break the meat into small crumbles.

• 3

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

• 4

  Add the minced garlic and dried thyme, stirring constantly for 1 minute until the mixture becomes fragrant.

• 5

  Pour in the low-sodium vegetable broth and stir in the dry brown lentils, scraping any browned bits from the bottom of the pot.

• 6

  Increase the heat to bring the liquid to a gentle boil, then immediately reduce the heat to low and cover the pot with a lid.

• 7

  Simmer the soup for 20 to 25 minutes, or until the lentils are tender but still hold their shape.

• 8

  Remove the lid and stir in the chopped kale, allowing it to cook for 2 to 3 minutes until it is vibrant green and wilted.

• 9

  Turn off the heat and stir in the fresh lemon juice, sea salt, and black pepper before serving in deep bowls.