Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground turkey
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 red bell pepper, cored and diced
• 1 zucchini, diced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup green or brown lentils, rinsed
• 3 cups low-sodium vegetable or chicken broth
• 2 teaspoons Herbs de Provence
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1 tablespoon fresh lemon juice (optional, for brightness)

Instructions

1. 1.Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the lean ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat if necessary, then transfer the turkey to a plate.
2. 2.Add the chopped onion, carrots, and celery to the same skillet. Sauté for 5-7 minutes, or until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.
3. 3.Stir in the diced red bell pepper and zucchini. Cook for 3-4 minutes, allowing them to soften slightly.
4. 4.Return the cooked ground turkey to the skillet. Add the diced tomatoes (undrained), rinsed lentils, broth, Herbs de Provence, and bay leaf. Stir to combine.
5. 5.Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
6. 6.Remove the bay leaf. Season with salt and freshly ground black pepper to taste. If desired, stir in fresh lemon juice for an extra bright flavor. Serve hot or portion into meal prep containers for the week.

Nutrition Information

Why this recipe