- 2 tbs. olive oil, divided
- 1 lb. ground turkey breast
- 4 carrots, peeled and sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1-2 tsps. ground coriander seed
- 1 tsp. dried basil leaves
- ¼ tsp. freshly ground black pepper
- 1 qt (4 cups) water
- 1 cup green or brown lentils sorted and rinsed (see Note)
- 1 8 oz. bag baby spinach
- 2 tbs. fresh lemon juice
- Heat 1 tablespoon oil in a Dutch oven 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 bowl with a slotted spoon; set aside.
- Add remaining 1 tablespoon 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 water 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 return to a simmer. Cook until heated through, 1 to 2 minutes. Stir in lemon juice just before serving.
Ingredient Note: French lentils are firmer than brown lentils and can be substituted for the brown lentils. Find in natural-foods stores and some large supermarkets.