YOUR SOLIN GENERATED RECIPE
Hearty Turkey and Lentil Vegetable Soup
Sautéed ground turkey and tender lentils simmered with mirepoix in a savory broth, creating a velvety texture that warms from within.
INGREDIENTS
6 oz ground turkey (93% lean)
0.13 cup dry green lentils
0.25 tbsp extra virgin olive oil
0.5 cup yellow onion
0.5 cup carrots
0.5 cup celery
2 clove garlic
3 cup vegetable broth
1 cup fresh spinach
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the extra virgin olive oil in a large heavy-bottomed pot over medium-high heat.
Add the ground turkey to the pot, breaking it up with a wooden spoon, and cook until browned and no longer pink.
Stir in the diced onion, carrots, and celery, sautéing for 5-6 minutes until the vegetables begin to soften.
Add the minced garlic and dried oregano, stirring constantly for 1 minute until fragrant.
Rinse the dry lentils under cold water and add them to the pot along with the vegetable broth, sea salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes until the lentils are tender.
Remove the pot from the heat and stir in the fresh spinach until it is just wilted.
Ladle the soup into a bowl and serve immediately.