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.
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)
How to Make It
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.
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.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.