Smoked Turkey-Lentil Soup |
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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 8 |
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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) |
Directions:
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.
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