Smoked Turkey-Lentil Soup

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.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

Cook Time:
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Nutritional Information

Amount per serving
  • Calories: 175
  • Fat: 3.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 14.6g
  • Carbohydrate: 21.3g
  • Fiber: 5g
  • Cholesterol: 24mg
  • Iron: 2.5mg
  • Sodium: 704mg
  • Calcium: 30mg

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)

Preparation

  1. 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. 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.
Note:

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.

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