Ingredients:

  • 1 lb lean ground turkey
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup dried brown lentils, rinsed
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium turkey broth
  • 1 can (14.5 oz) diced tomatoes, fire-roasted
  • 1 tbsp Italian seasoning
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add ground turkey, seasoning with salt and pepper. Cook, breaking the meat apart, until the turkey is browned and edges are crisp. Remove meat from the pot and set aside, leaving the rendered fat behind.
  2. Lower heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened. Stir in the minced garlic and smoked paprika, cooking for just 60 seconds until fragrant.
  3. Return the browned turkey to the pot. Stir in the rinsed lentils, diced tomatoes (with juices), Italian seasoning, and the bay leaf. Pour in the turkey broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes, or until lentils are tender but not mushy.
  4. Remove the bay leaf. Stir in the baby spinach and let the residual heat wilt the greens for about 2 minutes. Stir in the lemon juice and chopped parsley before serving.