YOUR SOLIN GENERATED RECIPE
Mediterranean Turkey and Spinach Lentil Soup
Simmered ground turkey and tender lentils in a fragrant herb broth, finished with a bright squeeze of lemon and fresh, wilted spinach.
INGREDIENTS
6 oz Ground turkey
0.33 cup Dry green lentils
0.5 tbsp Extra virgin olive oil
0.5 cup Yellow onion
2 cloves Garlic
0.5 cup Carrots
0.5 cup Celery
2 cups Fresh baby spinach
3 cups Gluten-free chicken broth
0.5 tsp Dried oregano
0.25 tsp Dried thyme
0.5 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Lemon juice
PREPARATION
Heat the olive oil in a large pot over medium heat.
Add the ground turkey, diced onion, carrots, and celery, cooking until the turkey is browned and vegetables are slightly softened.
Stir in the minced garlic, oregano, thyme, sea salt, and black pepper, cooking for 1 minute until fragrant.
Add the dry lentils and chicken broth, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes until the lentils are tender.
Stir in the fresh baby spinach and lemon juice, allowing the spinach to wilt for 1 minute before serving.