Thick Brush Stroke

Lentil Turkey Soup

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. 2. Once hot, add the carrots, celery, and onion and sauté for five minutes. Add the garlic, parsley, rosemary, thyme, black pepper, and salt and sauté for another two minutes.

3. Add the chicken broth and bring to a boil. Once boiling, add the lentils and turkey then reduce heat to a simmer, partially cover, and cook for 30-minutes minutes.

4. Stir in the kale and the lemon juice, increase heat to high, and boil for 5-minutes. Add salt and pepper to taste and serve warm garnished with fresh herbs and Parmesan cheese, if desired.

Simple, hearty, and flavorful. Perfect use for leftover turkey and can be prepared in an Instant Pot or on the stovetop.