Ingredients

• 200 g cooked brown rice — warm and fluffed
• 150 g cooked lentils — rinsed and drained if canned
• 200 g lean ground turkey — crumbled
• 200 ml low sodium vegetable broth — room temperature
• 60 g carrot — finely grated
• 5 g fresh parsley — finely chopped
• 1 g dried oregano — crumbled
• 5 g extra virgin olive oil — ready to drizzle optional

Instructions

1. Add the lean ground turkey to a non-stick pan and cook over medium heat for 5–7 minutes, breaking it into small, soft crumbles until just cooked through and no longer pink; avoid browning to keep flavors and smells mild.
2. Stir in the grated carrot, dried oregano, and half of the chopped parsley, then add the vegetable broth and simmer on low for 5 minutes until the carrot is very soft and the mixture is soupy and gentle.
3. Add the cooked lentils to the pan, stir gently, and cook for another 3–4 minutes on low heat until everything is warmed through and very soft; if it looks too thick, add a splash more broth to keep it loose and easy to swallow.
4. Place the warm cooked brown rice into two small bowls and spoon the turkey-lentil mixture over the top, letting some broth soak into the rice so the bowl stays moist and soft.
5. Sprinkle the remaining parsley over each bowl and, if tolerated, drizzle a very small amount of olive oil on top for extra calories without heaviness.
6. Let the bowl cool slightly until just warm (not hot), as very hot food can worsen nausea; eat slowly in small bites and stop when comfortably full.