1 pound of brown lentils(Affiliate Link), red lentils(Affiliate Link), or green lentils(Affiliate Link) (dried)
1 - 14.5 oz of diced tomatoes
8 cups of chicken broth or turkey broth
1 TBSP dried marjoram or parsley
2 tsp paprika - sweet or smoked
1 tsp salt
1/2 tsp black pepper
Instructions
First, clean and cut the celery and carrots. Then, chop the onions. Set these ingredients aside.
Clean the lentils(Affiliate Link) and set them aside. Gather and measure out the rest of the ingredients.
Heat the dutch oven(Affiliate Link) or large saucepan to medium-high heat and add the olive oil(Affiliate Link). Add the carrots, celery, and onion. Mix well. Then, add the ground turkey. Using a wooden spoon, break up the ground turkey in the dutch oven(Affiliate Link) to easily separate it and cook up faster. It will take about 10-15 minutes to brown the turkey and cook up the carrots, onions, and celery.
Add the diced tomatoes, marjoram, salt, black pepper, paprika, and lentils(Affiliate Link). Add the chicken broth and stir well. Bring to a boil (it takes about 10 minutes to bring to a boil). Reduce heat to medium and cover and cook for 45 minutes or until lentils(Affiliate Link) are soft.
