Name: Lentil and Vegetable Stew with Turkey
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz ground turkey; 0.25 cup dry green lentils; 0.5 cup diced carrots; 0.5 cup diced celery; 0.5 cup diced yellow onion; 1 cup chopped kale; 1.5 cup low-sodium chicken broth; 0 tsp extra virgin olive oil; 1 clove minced garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried thyme; 0.5 tsp smoked paprika

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stew with Turkey

Slow-simmered ground turkey and earthy green lentils meld in a fragrant, herb-infused broth packed with colorful, tender garden vegetables.

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NUTRITION

Protein

54.4g

Fat

15.8g

Carbs

56.2g

SERVINGS

1 serving

INGREDIENTS

6 oz ground turkey

0.25 cup dry green lentils

0.5 cup diced carrots

0.5 cup diced celery

0.5 cup diced yellow onion

1 cup chopped kale

1.5 cup low-sodium chicken broth

0 tsp extra virgin olive oil

1 clove minced garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.5 tsp smoked paprika

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PREPARATION

1
Heat the olive oil in a large skillet over medium-high heat and brown the ground turkey until fully cooked.
2
Transfer the browned turkey into the slow cooker basin.
3
Add the dry lentils, diced carrots, celery, onion, minced garlic, sea salt, pepper, thyme, and smoked paprika.
4
Pour the chicken broth over the ingredients and stir gently to combine.
5
Cover and cook on the low setting for 6 to 7 hours, or until the lentils are tender.
6
Stir in the chopped kale during the last 15 minutes of cooking until it is wilted and bright green.