Smoked Turkey-Lentil Soup

Oxmoor House
Smoked Turkey-Lentil SoupRecipe

Oxmoor House

Throw smoked turkey, dried lentils, and a handful of other ingredients into the slow cooker in the morning, and you'll come home to a hearty and comforting meal. If you prefer to use dried oregano instead of the fresh, reduce the amount to 1/2 teaspoon. Dried herbs are very potent; a little goes a long way.
8 servings (serving size: 1 cup)


+ Add To Shopping List
1 (8-ounce) smoked turkey leg
6 cups organic vegetable broth
1/2 pound dried lentils, rinsed and drained
1 (8-ounce) container refrigerated prechopped celery, onion, and bell pepper mix
2 teaspoons chopped fresh oregano
1/2 teaspoon freshly ground black pepper
Plain fat-free Greek yogurt (optional)
Oregano sprigs (optional)


Prep: 5 Minutes
Cook: 8 Hours

1. Place first 6 ingredients in a 3- to 4-quart electric slow cooker. Cover and cook on LOW 8 to 10 hours or until lentils are tender and turkey falls off the bone.

2. Remove turkey leg from cooker. Remove and discard skin. Shred meat; return to cooker, discarding bone. Ladle soup into bowls; garnish with yogurt and oregano sprigs, if desired.

Created date

April 2009

Nutritional Information

Calories 175
Fat 3.5 g
Satfat 0.9 g
Monofat 0.9 g
Polyfat 1.1 g
Protein 14.6 g
Carbohydrate 21.3 g
Fiber 5 g
Cholesterol 24 mg
Iron 2.5 mg
Sodium 704 mg
Calcium 30 mg