Lentil and Kale Soup
Serves: 4-6
  • 2 tablespoon olive oil
  • 1 lb ground turkey
  • 1 medium yellow onion
  • 2 large carrots
  • 2 celery stalks
  • 3 garlic cloves
  • 1 can diced tomatoes
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 cup lentils
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 4 cup low-sodium chicken broth
  • 2 cup water
  • 4 cup kale
  1. Heat olive oil in a French Oven or large pot. Add ground turkey and cook until browned (5-6 minutes). Season with a bit of the salt and pepper.
  2. Add onion and cook until soft and translucent, about 5 minutes. Add carrots, celery and garlic. Continue to cook, stirring occasionally, for about 2 minutes.
  3. Stir in tomatoes, bay leaves and oregano. Cook until fragrant, about 30 seconds. Stir in the lentils and the rest of the salt and pepper. Cover the pot, turn heat down to medium low, and cook for 8-10 more minutes.
  4. Remove the cover, add the broth and water, and turn the heat up to high. When the soup comes to a boil, turn the heat down to low. Simmer uncovered until the lentils are tender but still hold their shape, about 30-35 minutes. Stir the kale into the pot when you have about 5 minutes cooking time left. It will wilt and reduce in volume quickly. Remove bay leaves, and serve.
Recipe by Gourmet Gab at https://thegourmetgab.com/lentil-and-kale-soup/