Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 3 cups cooked turkey, shredded or cubed
  • 1 cup dried brown or green lentils, rinsed
  • 1 can (14.5 oz) diced tomatoes, fire-roasted
  • 8 cups low-sodium turkey or vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp smoked paprika
  • 3 cups chopped kale, stems removed
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium heat in a Dutch oven. Add the onion, carrots, and celery, sautéing for 6–8 minutes until onions are translucent and carrots have softened.
  2. Stir in the minced garlic and smoked paprika; cook for 60 seconds until fragrant.
  3. Pour in the rinsed lentils, diced tomatoes with their juices, and broth. Add the thyme and the bay leaf.
  4. Bring the mixture to a boil, then immediately reduce heat to low. Cover and simmer for 20–25 minutes, or until the lentils are tender.
  5. Stir in the cooked turkey and simmer for an additional 5 minutes to integrate flavors.
  6. Fold in the chopped kale and stir until leaves are wilted and vibrant green (about 2–3 minutes).
  7. Remove the bay leaf. Stir in the lemon juice and season with salt and pepper to taste.