This was absolutely faboulous. The recipe is so simple, but has wonderful flavor. I turned 8 servings into 4 main dish servings. My husband was crazy about this soup. I chopped my own vegetables and used the vegetable broth that I had on hand. Will definitely make this again.
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.
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- 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
- 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)
- 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.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
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