Inspired by two “pantry” items, I whipped up an amazing soup yesterday!
First, the pink lentils were an Aldi find. I’ve never seen them before and I felt compelled to pick up a bag.
The frozen kale was on sale a few weeks back and I thought it was a good idea to keep a bag or two in stock for those times I run low on fresh ingredients, which has been happening a lot more since I started working at the gym.
At first I thought I’d make a vegetarian soup because of the lentils, but then I remembered the pound of ground turkey I had in the freezer. There’s just something about the addition of a little meat that makes leafy green-based soups that much better so I went with it.
The result was amazing. Even the 10-year-old had a small cup! I wouldn’t say he loved it but he didn’t turn his nose up, so that’s a win.
I topped a bowl with a bit of freshly grated parmesan and I was in heaven!
With temperatures dropping this week, I couldn’t have made this at a more perfect time.
Here’s what I did…
- 1 tsp olive oil
- 1 medium onions, chopped
- 3 cloves garlic, minced
- 4 medium carrots, chopped
- 1 lb ground turkey thigh
- 1 tsp dried thyme
- 1 bag frozen cut kale (14oz)
- 1 cup (200g) uncooked lentils
- 8 cups broth (I used homemade)
Heat a large pot over medium and sauté the onion and garlic with the oil.
Add the carrots, ground turkey and thyme and cook until the turkey is browned.
Add the kale and mix everything together.
Add the lentils and broth. Bring to a light boil.
Then cover and simmer for at least 30 minutes.
Serve with some grated parmesan cheese and crusty bread if you have it!
|Servings||Amt per Serving|
|295||7g||7g||old: 6||new: 7|