- 1 lb. ground turkey breast
- 2 tsps extra-virgin olive oil
- 4 carrots, peeled and finely diced
- 1 onion, chopped
- 4 cloves, garlic, minced
- 2 tsps whole coriander seed, crushed (see tip)
- 1 tsp dried basil leaves
- ½ tsp freshly ground black pepper
- 1-32 oz. reduced sodium chicken broth
- 1 cup green or brown lentils, sorted and rinsed
- 1 8 oz bag baby spinach
- 2 tbs. fresh lemon juice
- Spray a Dutch oven with non-stick cooking spray. Heat over medium-high heat. Add ground turkey and cook, stirring until no longer pink in the middle, about 2 minutes. Transfer the turkey to a plate with a slotted spoon.
- Add 2 teaspoons oil to the pan and heat over medium-low heat. Add onion, carrot, garlic, coriander, basil and pepper and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in broth and lentils, increase heat to medium-high and bring to a simmer. Reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the lentils are tender, 30 to 35 minutes.
- Add the cooked turkey, spinach and lemon juice and return to a simmer. Cook until heated through, 1 to 2 minutes.
Ingredient Note: French green lentils are firmer than brown lentils and can be substituted for the brown lentils. They cook more quickly. They can be found in natural food stores and some large supermarkets.
Kitchen Tip: Place whole spices in a plastic bag and crush with the bottom of a heavy skillet or pulse in a spice grinder.