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Smoked Turkey-Lentil Soup


Yield: 8 servings (serving size: 1 cup)
4 points plus

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

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  • 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)



Step 1

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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