Ingredients

• 2 lbs ground turkey (93/7)
• 20 oz frozen green beans (Birds Eye)
• 24 oz frozen 3-pepper and onion blend (Kroger)
• 24 oz frozen cut leaf spinach (Kroger)
• 1 cup dry green lentils
• 32 oz chicken bone broth
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp Italian seasoning

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high. Add ground turkey, breaking it up, and cook until no longer pink, about 6–8 min. Season with salt, pepper, garlic powder, smoked paprika, and Italian seasoning.
2. Stir in the pepper and onion blend (no need to thaw) and cook until softened and any water cooks off, about 5 min.
3. Add lentils, bone broth, and diced tomatoes with their juices. Stir, bring to a boil, then reduce to a simmer. Cover and cook until lentils are tender, about 25–30 min.
4. Stir in green beans and simmer, uncovered, about 8 min.
5. Add spinach, stir until fully wilted and combined, about 4 min. Cook off excess liquid to your preferred consistency. Taste and adjust seasoning.

Macros

Whole Dish

Per Serving

472 calories, 49g protein, 12g fat, 37g carbs, 15g fiber, 6g sugar

Per Ingredient (Whole Dish)

• ground turkey (93/7) — 1140 cal · 180p · 45f · 0c · 0 fiber
• green lentils — 350 cal · 27p · 1f · 60c · 30 fiber
• 3-pepper and onion blend — 200 cal · 8p · 0f · 48c · 8 fiber
• green beans — 210 cal · 7p · 0f · 35c · 14 fiber
• cut leaf spinach — 250 cal · 17p · 0f · 25c · 17 fiber
• diced tomatoes — 90 cal · 4p · 0f · 18c · 5 fiber
• olive oil — 120 cal · 0p · 14f · 0c · 0 fiber

Total — 2360 cal · 243p · 60f · 186c · 74 fiber