YOUR SOLIN GENERATED RECIPE
Hearty Bean and Lentil Soup
Simmered lentils and creamy cannellini beans cooked in a savory bone broth with lean turkey and aromatic vegetables for a velvety and satisfying finish.
INGREDIENTS
3 oz Ground turkey
0.25 cup Dry green lentils
0.25 cup Canned cannellini beans
2 cup Chicken bone broth
1 tsp Olive oil
0.5 cup Yellow onion
0.5 cup Carrots
0.5 cup Celery
1 clove Garlic
1 cup Kale
0.5 tsp Sea salt
0.25 tsp Black pepper
1 tsp Dried oregano
PREPARATION
Heat the olive oil in a large pot over medium heat and add the ground turkey, breaking it apart with a spoon until browned.
Stir in the diced onion, carrots, celery, and minced garlic, sautéing for about 5 minutes until the vegetables begin to soften.
Add the dry green lentils, canned cannellini beans, sea salt, black pepper, and dried oregano, stirring to combine with the meat and vegetables.
Pour in the chicken bone broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the lentils are tender.
Remove the lid and stir in the chopped kale, allowing it to wilt into the hot soup for 2 minutes before serving.