Crockpot Smoked Turkey Lentil Soup Food

SLOW-COOKER SMOKED TURKEY-LENTIL SOUP

Slow-Cooker Smoked Turkey-Lentil Soup image

Make this scrumptious slow-cooked soup by adding lentils, vegetables and turkey - garnished with yogurt and oregano sprigs.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h10m

Yield 8

Number Of Ingredients 8

Ingredients

6 cups organic vegetable broth
8 oz dried lentils, sorted, rinsed
1 container (8 oz) refrigerated prechopped celery, onion and bell pepper mix
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon freshly ground pepper
1 smoked turkey leg (8 oz)
Fat-free Greek plain yogurt, if desired
Fresh oregano sprigs, if desired

Steps:

Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, stir together broth, lentils, prechopped vegetables, oregano and pepper; add turkey leg.
Cover; cook on Low heat setting 8 to 10 hours or until lentils are tender and turkey falls off bone.
Remove turkey leg from slow cooker. Remove and discard skin. Shred meat; discard bone. Return meat to slow cooker; stir well. Ladle soup into 8 bowls; garnish with yogurt and oregano sprigs.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Fiber 5 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 650 mg

CROCKPOT SMOKED TURKEY LENTIL SOUP

Crockpot Smoked Turkey Lentil Soup image

Hearty soup made with smoked turkey, lentils, carrots and more. Perfect comfort food for a cold fall or winter day!

Provided by Steve Cylka

Categories Soup

Time 6h20m

Number Of Ingredients 13

Ingredients

1 smoked turkey thigh
8 cups chicken broth (, or water)
3 cups dry lentils
1 1/2 cups celery (, diced)
1 1/2 cups carrots (, peeled and diced)
1 medium onion (, diced)
3 plum tomatoes (, diced)
4 cloves garlic (, minced)
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp thyme
1/2 cup grated pecorino romano
1/3 cup fresh parsley (, chopped)

Steps:

Add all ingredients (except grated pecorino romano and fresh parsley) into a slow cooker. Set to high and cook for 6 hours.
With one hour left in the cooking time, remove the turkey thigh. Let it cool slightly, so it is not too hot to handle. Remove the skin and cut up the meat into small cubes. Stir the meat back into the soup and cook for the remaining time.
Ladle the soup into a bowl and garnish with grated pecorino romano and fresh parsley.

Nutrition Facts : Calories 405 kcal, Carbohydrate 50 g, Protein 33 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 1513 mg, Fiber 24 g, Sugar 4 g, ServingSize 1 serving

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