NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin olive oil

4 oz ground turkey (93% lean)

0.25 cup dry red lentils

2 cup low-sodium chicken bone broth

0.5 cup diced yellow onion

0.5 cup diced carrots

0.5 cup diced celery

1 clove minced garlic

1 cup chopped curly kale

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

PREPARATION

• 1

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

• 2

  Add the ground turkey to the pot and cook until browned, breaking it into small crumbles with a wooden spoon.

• 3

  Stir in the diced onion, carrots, and celery, sautéing for 5 minutes until the vegetables begin to soften.

• 4

  Add the minced garlic, dried thyme, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 5

  Pour in the chicken bone broth and stir in the dry red lentils.

• 6

  Bring the soup to a boil, then reduce the heat to low and simmer for 15 to 20 minutes until the lentils are tender.

• 7

  Stir in the chopped curly kale and lemon juice, cooking for an additional 2 minutes until the kale is wilted and vibrant.