Lentil And Smoked Turkey Soup With Purple Kale

• 1 cup diced carrot
• 1 cup diced sweet onion
• 1 cup diced celery
• 3 teaspoons minced garlic
• 1 tablespoon extra-virgin olive oil
• 1 cup dried green lentils
• 8 cups chicken stock
• 1 bunch purple kale, chopped
• 2 cups diced smoked turkey breast, no skin
• 2 teaspoons sea salt (or to taste)
• freshly ground black pepper

1. Sweat the garlic, onion, carrot, and celery in a large stockpot with the olive oil.
2. After about five minutes on medium-low, add the lentils (that have been picked over and rinsed) and the stock. Turn heat to medium, cover the pot, and simmer for about 45 minutes or until the lentils are fully cooked but still holding their shape.
3. Add the diced turkey and the kale and simmer for five minutes. Season to taste with sea salt and freshly ground pepper.

carrot, sweet onion, celery, garlic, extravirgin olive oil, green lentils, chicken stock, purple kale, turkey, salt, freshly ground black pepper

Taken from food52.com/recipes/8499-lentil-and-smoked-turkey-soup-with-purple-kale (may not work)