Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 pound cooked turkey, shredded or diced
  • 1 cup dried green or brown lentils, rinsed
  • 6 cups low-sodium chicken or vegetable broth
  • 2 cups chopped kale, stems removed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion for 3-4 minutes until translucent.
  3. Add garlic, carrots, and celery; cook for an additional 5 minutes.
  4. Stir in shredded turkey and cook until heated through.
  5. Add lentils, broth, thyme, oregano, salt, and pepper; stir to combine.
  6. Bring to a boil, then reduce heat to low; cover and simmer for 30-35 minutes until lentils are tender.
  7. Stir in chopped kale; cook for an additional 5-7 minutes until wilted.
  8. Taste and adjust seasoning as needed.
  9. Serve hot and enjoy!