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Satisfying Turkey Lentil Stew

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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