Place the lentils in a large colander or on a clean surface. Sort carefully, removing any foreign objects like tiny rocks, twigs, or misshaped beans. Rinse with cold water and drain well.

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 3 minutes, stirring frequently, until the onions are translucent and begin to soften.

Stir in the garlic, tomato paste, Italian seasoning, and black pepper. Cook for 1-2 minutes, stirring often.

Add the lentils, chicken broth, and cooked turkey to the pot. Stir well to combine.

Raise the heat to high and bring the broth to a boil, which should take 3-5 minutes. Once boiling, reduce the heat to medium-low, cover the pot, and let the soup simmer for 20-25 minutes. Stir occasionally and adjust the heat as needed to maintain a gentle simmer.

Taste a few lentils to check for tenderness. If they’re to your liking, proceed to the next step. If they’re still firm, continue cooking for another 10-15 minutes, tasting occasionally to ensure they reach the desired texture.

Once the lentils are tender, stir in the spinach (or other greens). Allow them to wilt and fit comfortably in the pot. Cover and cook for 3-5 minutes, until the greens are softened and warmed through.

Taste the soup and add salt if needed. As a reference, we did not add any extra salt to ours.

Serve the soup on its own, over white rice, or with a generous piece of crusty bread, if desired.