Hearty Turkey, Vegetable, & Lentil Soup
This recipe was created with liver health in mind to help my liver during chemotherapy. Whether or not you'd like a little extra support for your liver, I'm confident that this soup will be a crowd pleaser.
- 1½ cups green lentils soaked overnight
- 1 jar diced tomatoes
- 24 oz bone broth chicken or turkey
- 2 tbsp grass-fed butter
- 1 med. onion diced
- 3 cloves garlic minced
- 3 small summer squash diced
- 1 bell pepper diced
- 6 med carrots diced
- 6 kale leaves destemmed and coarsely chopped
- 1 lb pasture-raised ground turkey
- ½ tsp dried basil
- ½ tsp dried rosemary
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 bay leaf
- sea salt to taste
- fresh ground pepper to taste
Rinse lentils and let soak overnight. Rinse again until water runs clear before adding to the stock pot.
In a stock pot, sauté onions and garlic in butter. Add broth, tomatoes, lentils, and all veggies except the kale to the pot. Then add ground turkey and stir.
Bring to a boil and then reduce heat to a simmer. Continue simmering for 30-35 minutes. Add kale and cook for about 5-10 more minutes. Serve and enjoy!