Directions

1. In a large pot, heat 2 Tbsp of olive oil over medium heat. Add the ground turkey and cook, breaking into small pieces with the back of a wooden spoon.

2. Once the turkey is cooked through, add the chicken broth, water, lentils, and barley. Bring to a boil. Reduce heat. Cover and let it cook for about 10 minutes.

3. In the meantime, heat 2 Tbsp of olive oil in a skillet. Add the leek, carrots, and bell pepper and cook, stirring occasionally, for a couple of minutes, until the vegetables start to soften.

4. Transfer the vegetables into the soup. Add the garlic and salt. Bring to a boil. Reduce heat. Cover and let it cook for about 10 minutes or until the vegetables are cooked through.