Lean Turkey Bolognese over Lentil Pasta

Wash, peel, and finely dice 2 medium carrots, 2 celery stalks, and 1 medium yellow onion to create your mirepoix base. Mince 4 garlic cloves.

Heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium heat. Add the diced carrots, celery, and onion. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are softened and translucent.

Add the minced garlic to the pan and sauté for 1 minute until fragrant, being careful not to let it burn.

Add 2.0 lb of raw lean ground turkey to the skillet. Season with 1 tsp salt and 0.5 tsp black pepper. Cook, breaking up the meat with a wooden spoon, for 8 to 10 minutes until it is completely browned and cooked through.

Pour in 28 oz of crushed tomatoes, then stir in 1 tsp dried oregano and 1 tsp dried basil. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it slow-simmer for 20 minutes to develop a rich, classic Italian flavor profile.

While the sauce is simmering, bring a medium pot of water to a boil. Add 1 tsp salt and 4.0 oz of dry lentil pasta. Cook according to package instructions (typically 7 to 9 minutes) until al dente. Drain the pasta and immediately toss with 1 tbsp olive oil to prevent sticking.

Stir 0.25 cup of chopped fresh basil leaves into the finished turkey Bolognese sauce, and adjust seasoning with additional salt and pepper if desired.

Measure out exactly half of the prepared turkey Bolognese sauce (equivalent to 1.0 lb of cooked turkey sauce), let it cool to room temperature, transfer it to an airtight container, and store in the refrigerator to repurpose for Day 4's lunch.

Plate the cooked lentil pasta and top with the remaining half of the warm turkey Bolognese sauce. Garnish with extra fresh basil if desired.