Turkey & Carrots with Spinach

Servings: 4

Calories per Serving: 381

Prep Time:

Cook Time:

Total Time: 25 minutes

Ingredients

2 cups Water

4 Carrot (peeled, chopped)

2 tsps Extra Virgin Olive Oil (divided)

1 lb Extra Lean Ground Turkey

6 cups Baby Spinach

2 cups Lentils

Instructions

  1. In a medium saucepan, add the water and bring to a boil. Add the carrots and cook for 10 minutes or until soft. Drain and set aside.
  2. While the carrots cook, heat half of the olive oil in a pan over medium heat and add the ground turkey. Use a spatula to break it up as it browns. Cook for 8 to 10 minutes, until no pink remains. Once cooked, drain the fat and set aside.
  3. In the same pan, add in the other half of the olive oil and the spinach. Sauté the spinach until it has wilted, about 2 to 3 minutes.
  4. Rinse the lentils in a fine mesh sieve under the faucet. Add the lentils and water to a saucepan. Bring the pot to a boil, reduce heat to a very low simmer, cover the pot with a lid and cook for 20-30 minutes or until tender but not mushy. Drain the lentils and set aside.
  5. Divide between plates, or into containers if on-the-go. Enjoy!

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