Chop the celery and carrots into bite-sized pieces. Dice the onion and minced the garlic. Set aside.

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the onion and garlic, and sauté for about 2 minutes, until fragrant.

Add the ground turkey to the pot. Cook, breaking it up with a spoon, until browned. Season with salt and pepper.

Stir in the carrots and celery, and cook for 3-5 minutes, stirring frequently.

Add the coriander, cumin, onion powder, and garlic powder. Stir well to combine.

Pour in the diced tomatoes and bone broth, and add the lentils. Stir everything together.

Add handfuls of fresh rosemary and thyme. Stir and bring to a boil.

Once boiling, reduce the heat to a simmer, cover, and let cook for 30-35 minutes, stirring occasionally, until the lentils are tender.

Remove the thyme and rosemary sprigs. Mix well and turn off heat

Add more salt and pepper to taste as needed.