YOUR SOLIN GENERATED RECIPE
Hearty Vegetable and Lentil Soup with Lean Turkey
Sautéed lean turkey and green lentils simmered in a savory herb broth with vibrant kale and root vegetables for a comforting, protein-packed meal.
INGREDIENTS
0.33 cup Dry green lentils
4 oz 99% lean ground turkey
1 tsp Extra virgin olive oil
0.5 cup Diced yellow onion
0.5 cup Diced carrots
0.5 cup Diced celery
2 cloves Minced garlic
1 tsp Dried thyme
0.5 tsp Sea salt
0.25 tsp Black pepper
3 cup Low-sodium vegetable broth
1 cup Chopped kale
PREPARATION
Heat the extra virgin olive oil in a large heavy-bottomed pot over medium heat and add the ground turkey, breaking it apart with a wooden spoon until browned and cooked through.
Stir in the diced yellow onion, carrots, and celery, cooking for about 5 minutes until the vegetables begin to soften and the onions become translucent.
Add the minced garlic, dried thyme, sea salt, and black pepper to the pot, stirring constantly for 1 minute until the spices are fragrant.
Pour in the low-sodium vegetable broth and add the dry green lentils, stirring to combine and bringing the liquid to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and simmer for 20 to 25 minutes until the lentils are tender but not mushy.
Stir in the chopped kale and continue to cook for 2 more minutes until the leaves are wilted and bright green before serving hot.