Lentils are quite possibly one of the easiest ways to add protein and fiber to your diet without breaking the bank. Although they may be super healthy and ridiculously inexpensive, I think they are very underrated. Don’t you agree? That is why I love this soup. It highlights the lentils with the hearty kale, diced veggies and ground turkey meat.
This soup was really simple to make, and used many similar base ingredients to the chicken noodle soup. Onions, carrots and celery are the soup essentials. After chopping the veggies, all the preparation entails is stirring and waiting to enjoy!
The ground turkey makes the soup more filling and hearty. I probably wouldn’t eat nearly as much meat if I didn’t sneak it into my soups for nutrients. You could leave this out to make it vegetarian, or even use ground beef.
Don’t the carrots add the prettiest pop of orange?
The real color comes from the amazing kale! The green just pops and adds another huge source of nutrients. It appears to have a thick, leaf-like texture before, but when it is cooked down in the soup it adds a nice chewiness. You could also add spinach to the soup if you had that on hand instead.
After only thirty minutes, the soup is ready to eat! The bold green kale turns into a darker color eventually, but it still holds it’s taste. I keep my soup in the fridge for about 5-7 days and it maintains flavor. I mix up my side dish with the soup to keep a variety. It’s great paired with a grilled cheese, crackers or garlic toast. Thank you Seattle Times for the inspiration!
Love food. Love self. Love life.