(Serves 4-8)
Ingredients:
1 lb. ground turkey (extra lean)
1 cup lentils
1 bunch kale, roughly chopped, with wide stems removed
5 cups chicken broth (or other stock)
2 carrots, finely chopped
3-4 stalks celery, finely chopped
½ an onion, finely diced
3 cloves garlic, finely diced
several tablespoons olive oil
3 Tbsp. tomato paste
½ tsp. each of cumin, paprika, chili powder
salt, black pepper, and chipotle to taste
lemon (or lime) juice to taste
OPTIONAL:
hot sauce to taste
fresh chopped cilantro to garnish
1. In a shallow pan, heat some olive oil, then add the turkey and season with salt, pepper, and chipotle or chili powder. Cook over medium heat with minimal stirring until the turkey meat is fully cooked (about 10 minutes).
2. While the turkey is cooking, start the soup: In a large stockpot, heat 2 Tbsp. of olive oil over medium heat, then add the onion and stir. Cook the onion, stirring, for 3-4 minutes, then add the garlic and stir for an additional minute. Next, add the carrots and celery to the stockpot, stir, and cook for another 5-10 minutes, just until they’ve started to sweat and become tender.
3. Add the tomato paste and the spices (cumin, paprika, and chili powder, as well as salt, pepper, and chipotle to taste). Then transfer the cooked turkey to the large stockpot, and pour in the chicken broth. Raise the heat a bit to bring it to a low boil.
4. Once the soup has reached a boil, add the lentils, then lower the heat and simmer, covered, for 25-40 minutes. Wait to add the kale when it seems nearly done (in the last 10 minutes). It might seem like the kale won’t fit into the pot, but it will shrink down the moment it hits the simmering water and starts cooking.
5. The soup can be done as soon as the lentils are (20-25 min.), or you can simmer for even longer (up to an hour total) to develop more flavor (once the carrots, onions, and celery start to dissolve). Garnish with a squeeze or two of lemon juice, some freshly chopped cilantro, and a dash of hot sauce. Serve warm with toast or fresh bread.