Add the lentils and water to a saucepan.

Bring to a boil then cover and simmer until the water is absorbed and the lentils are cooked.

Meanwhile add the carrots and sweet potato to a food processor and pulse for a few seconds; set aside.

Add the ground turkey or chicken to a large pot or Dutch oven and cook it until it's no longer pink, using a wooden spoon to break it up.

Add the chopped carrots and sweet potato to the pot with the turkey, along with the spinach.

Sauté for 5 minutes or until the vegetables are soft.

Add a small amount of olive oil if needed.

Once the lentils are cooked, add them to the pot and stir to combine.

Store food in sealed containers in the refrigerator for up to 7 days. Or transfer to a freezer-safe bag and freeze for up to 3 months (90 days); thaw in the refrigerator overnight.