Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the ground turkey to the pot, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary.

Stir in the diced carrots, celery, thyme, oregano, salt, and black pepper. Cook for another 5 minutes, allowing the vegetables to soften slightly.

Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the uncooked brown rice and diced tomatoes.

Reduce the heat to low, cover, and simmer for 30-35 minutes, or until the rice is tender.

In the last few minutes of cooking, stir in the chopped spinach and lemon juice. Cook until the spinach is wilted, about 2-3 minutes.

Serve hot, garnished with additional lemon wedges if desired.