Name: Vegetable and lentil soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 1/4 cup dry brown lentils, rinsed; 1 tsp olive oil; 1/2 medium yellow onion, diced; 3/4 medium carrot, diced; 1 stalk celery, diced; 2 cloves garlic, minced; 1 tbsp tomato paste; 1 1/2 cups reduced-sodium chicken broth; 1 tsp dried thyme; 1/4 tsp salt; 1/2 tsp black pepper; 1 oz fresh spinach, roughly chopped; 1 tsp lemon juice

Nutrition

Per serving

447 calories

Protein: 50g; 44% of calories
Carbs: 43g; 38% of calories
Fat: 9g; 18% of calories

Instructions

Prep 15 min · Cook 30 min

In a small pot, heat the oil over medium heat. Add the onion, carrot, and celery. Cook for 5 minutes until the vegetables begin to soften.
Add the ground turkey to the pot. Cook for 5 minutes, breaking it into small bits with a spoon, until it is opaque and reaches 165°F. Stir in the garlic, tomato paste, thyme, salt, and pepper and cook for 1 minute more.
Add the lentils and broth to the pot. Bring to a boil, then reduce heat to low and cover. Simmer for 25 to 30 minutes until the lentils are tender.
Stir in the spinach and cook for 2 minutes until wilted. Remove from the heat and stir in the lemon juice before serving.

Nutrition

Ingredients

Instructions

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