NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey

0.13 cup Dry green lentils

0.25 tbsp Olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

2 cloves Garlic

1 cup Kale

2 cups Low-sodium vegetable broth

0.5 tsp Dried thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat.

• 2

  Add the ground turkey to the pot, breaking it apart with a wooden spoon and cooking until browned.

• 3

  Stir in the diced onion, carrots, and celery, and sauté for about 5 minutes until the vegetables are slightly softened.

• 4

  Add the minced garlic and dried thyme, cooking for another 60 seconds until the aroma is released.

• 5

  Rinse the dry lentils under cold water and add them to the pot along with the vegetable broth and the bay leaf.

• 6

  Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes until the lentils are tender.

• 7

  Remove the lid and stir in the chopped kale, sea salt, and black pepper, allowing the kale to wilt for 2 minutes.

• 8

  Discard the bay leaf and ladle the soup into bowls to serve.