Smoked Turkey-Lentil Soup
Throw these ingredients into the slow cooker in the morning, and come home to a hearty and comforting meal.
Makes 8 servings, serving size is 1 cup
Prep Time: 5 minutes
Total Time: 8 hour(s) and 5 minutes
Ease of Preparation: Easy
6 cups organic low sodium vegetable broth
1 (8-ounce) smoked turkey leg
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, or ½ teaspoon dried
1/2 teaspoon freshly ground black pepper
Nonfat 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.
Nutritional Notes: Calories: 159; Fat: 3g (sat 0.6g,mono 0.7g,poly 0.5g); Protein: 12.7g; Carbohydrate: 21.3g; Fiber: 5g; Cholesterol: 17mg; Iron: 2.2mg; Sodium: 498mg; Calcium: 26mg