Ingredients

• 200 g cooked brown rice — warm and soft
• 200 g lean ground turkey — crumbled
• 150 g cooked lentils — drained and rinsed if canned
• 120 g zucchini — finely diced
• 10 ml extra virgin olive oil — for sautéing
• 120 ml low sodium chicken or vegetable broth — ready to use
• 2 g dried italian herb blend — crushed between fingers
• 40 g baby spinach — roughly chopped
• 1 g salt — or to taste optional

Instructions

1. Warm the cooked brown rice in a small covered pan with a splash of water over low heat until very soft and steamy, then keep covered off the heat.
2. In a non-stick skillet, heat the olive oil over medium-low heat, add the diced zucchini, and cook for 3–4 minutes until just soft without browning to keep flavors gentle.
3. Add the ground turkey to the skillet, breaking it into small pieces, and cook for 5–6 minutes until it is fully cooked and no pink remains.
4. Stir in the cooked lentils, dried Italian herb blend, and broth, then reduce the heat to low and simmer for 5–6 minutes until the mixture becomes soft and slightly saucy.
5. Fold in the chopped spinach and cook for 1–2 minutes just until wilted; season lightly with salt if needed, keeping flavors mild.
6. To serve, spoon the warm soft brown rice into shallow bowls and top with the turkey-lentil mixture, adding extra broth from the pan to create a moist, easy-to-eat texture.