Warming Turkey, Lentil & Veggie Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 450 g ground turkey mince
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 cup red lentils, rinsed
• 1 x 400 g can diced tomatoes
• 4 cups vegetable stock
• 1 medium zucchini, diced
• 1 capsicum, diced
• 2 cups fresh spinach
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Chopped fresh parsley, to garnish

OPTIONAL SWAPS:

• Replace the zucchini with diced eggplant or mushrooms.
• Swap some of the lentils for chickpeas or cooked quinoa for a different texture.
• Add extra stock if you prefer a thinner, soup-like consistency.

(Serves 4)