Ingredients

• 120 g cooked brown lentils — drained
• 160 g lean ground turkey — raw
• 150 ml low-sodium vegetable broth — room temperature
• 80 g whole grain bread — cut into 4 small slices
• 8 g extra virgin olive oil — divided
• 6 g fresh parsley — finely chopped
• 1 g dried oregano — crumbled
• 1 pinch fine sea salt — or to taste

Instructions

1. Brush the whole grain bread slices lightly on both sides with half of the olive oil (about 4 g) and toast in a dry pan over low heat for 2–3 minutes per side until just crisp and lightly golden; set aside on plates.
2. In the same pan, add the remaining olive oil and the ground turkey, breaking it up with a spoon and cooking over medium-low heat for 4–5 minutes until the meat just turns white with no pink remaining.
3. Stir in the cooked brown lentils, dried oregano, and sea salt, mixing gently so the lentils stay mostly whole and the herbs are evenly distributed.
4. Pour in the low-sodium vegetable broth, reduce the heat to low, and simmer uncovered for 6–8 minutes, stirring occasionally, until the liquid reduces to a thick, spoonable mixture that is very soft and moist.
5. Turn off the heat and stir in the chopped fresh parsley, letting the mixture sit for 1–2 minutes to cool slightly so it is warm but not steaming hot, which helps reduce smell intensity for sensitive stomachs.
6. Spoon the soft turkey lentil mixture onto the toasted bread slices, dividing evenly to create four small toast cups, and serve immediately while warm and gentle on the stomach.