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Smoked Turkey-Lentil Soup

Oxmoor House

Prep time 5 mins
Cook time 8 hrs
Yield 8 servings (serving size: 1 cup)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

Cook's Notes

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

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