Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 1 pound ground turkey
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1 cup lentils, rinsed
  • 6 cups low-sodium chicken or vegetable broth
  • 1 can diced tomatoes, undrained
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Instructions:

  1. In a large pot over medium heat, add olive oil and heat until shimmering.
  2. Add diced onion, carrot, and celery; sauté for 5 minutes until softened. Stir in minced garlic and sauté for an additional minute.
  3. Add ground turkey to the pot, breaking it up with a spoon. Cook until browned, about 5 minutes.
  4. Stir in dried thyme, ground cumin, salt, and pepper; mix well.
  5. Add rinsed lentils, broth, and diced tomatoes. Stir to combine.
  6. Bring the soup to a boil, then reduce heat to low and let simmer for 15 minutes, or until lentils are tender.
  7. Taste and adjust seasoning if necessary.
  8. Ladle into bowls and garnish with fresh parsley.