1. Place first 6 ingredients in a 3-4 qt slow cooker.
2. Cover & Cook on LOW for 8-10 hours or until lentils are tender and turkey falls off the bone.
3. Remove the turkey leg from slow cooker. Remove & discard skin. Shred meat; return to cooker, discarding bone.
4. Ladle soup into bowls; garnish with yogurt and oregano sprigs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1641g)|
|Recipe Makes: Servings|
|Calories from Fat: 25 (3%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 5654.5mg||195 %|
|Potassium 2229.2mg||59 %|
|Total Carbohydrate 156.9g||46 %|
|Dietary Fiber 70.7g||283 %|
|Sugars, other 86.2g|
|Protein 59g||84 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 883
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