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Satisfying Turkey Lentil Stew

March 2, 2018


 There are some soups that require simmering on the stovetop all Sunday long... and then there are some that blessedly come together quickly on a weeknight. This one is in the latter category, and it's hearty satisfying, and perfect for a winter evening.


With a generous quantity of vegetables, along with protein and slow-release carbs, this stew is perfect for keeping digestion and immune function from getting sluggish as they sometimes do in the winter.




4 tsp olive oil

1 yellow onion, chopped

2 cloves garlic, minced or pressed

3 carrots, sliced thin

3 stalks celery, chopped

1 bell pepper, chopped

1 lb ground turkey breast

Salt and pepper to taste

1/2 tsp chopped fresh rosemary

1 tsp herbs de Provence

5 c broth (I used homemade chicken bone broth)

1 bunch kale, chopped

2 c cooked lentils

1/2 c pumpkin seeds, toasted


Heat a soup/pasta pot over medium heat. Add oil. When oil is hot, add onions and sauté until translucent. Add garlic, carrots, celery, bell pepper, turkey, salt and pepper, and cook for 2-3 minutes. Add rosemary, herbs, broth, and kale, and cook for 5 more minutes. Add lentils and pumpkin seeds. Heat through and serve.


Makes 4 servings. Per serving: 1 red, 1 green, 1 yellow, 1 orange, 1 teaspoon

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