Turkey Lentil Soup

Serves 4

2 tablespoons olive oil

1 lb ground turkey, or shredded turkey

1 medium onion, chopped

4 garlic cloves, minced

2 large carrots, chopped

2 stalks celery, diced

2 teaspoons ground cumin

2 teaspoons curry powder

1 ½ teaspoons sea salt

1 teaspoon paprika

¼ teaspoon black pepper

1 (14.5 oz) can diced tomatoes

6 cups broth (turkey or chicken bone broth gives most flavor)

1 cup uncooked lentils, rinsed (red, brown, or green work)

1 cup finely chopped kale, optional 

 Instructions

1. Brown: Place a large pot or Dutch oven over medium heat and add two tablespoons of olive oil. (Once warm, add the ground turkey, stirring to break up and crumble the meat as it cooks. Cook until browned but not fully cooked through, about 5 minutes. Skip this step if using shredded turkey.) Add the onion and garlic and stir until the onions are soft, about 2-3 minutes. 
2. Sauté: Add the carrots, celery, cumin, curry powder, salt, paprika, and black pepper. Stir and cook until the vegetables begin to soften, about 5-7 minutes.
3. Combine: Pour in the diced tomatoes, broth, and rinsed lentils. Bring to a boil, then reduce to a simmer over medium-low heat.
4. Simmer: Cover and simmer for 20 minutes, or until the lentils are cooked through and the carrots are tender. Stir every 5-10 minutes to make sure nothing is sticking to the bottom. 
5. If using shredded turkey, add and heat until warm.
6. Serve: Add the chopped kale and stir until it wilts. Carefully taste the soup and add additional seasoning if desired. Serve warm.