This hearty one-pan meal is the kind of weeknight dinner that actually makes you feel good from the inside out. Ground turkey and green lentils simmer together in a deeply spiced broth built on turmeric, cumin, smoked paprika, and ginger — a lineup that reads like a greatest-hits list of ingredients celebrated for their inflammation-fighting properties. The tomatoes and low-sodium chicken broth create a rich, saucy base that soaks into the lentils as they cook down, making every bite satisfying without feeling heavy. Baby spinach gets stirred in at the end, wilting into the skillet in just a minute or two, and a squeeze of fresh lemon juice brightens the whole dish right before serving. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. It serves four, making it an easy choice for meal prep or a relaxed family meal.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it up with a wooden spoon, until no pink remains and the meat is lightly browned in spots, about 6–8 minutes, reaching an internal temperature of 165°F (74°C). Transfer the turkey to a plate and set aside.
Reduce the heat to medium. Add the onion and carrot to the same skillet and cook, stirring occasionally, until the onion is softened and translucent and the carrot has begun to soften, about 5–6 minutes.
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