Smoked Turkey-Lentil Soup

 

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

• 1 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.
• 2 Cover; cook on Low heat setting 8 to 10 hours or until lentils are tender and turkey falls off bone.
• 3 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.