SLOW COOKER SMOKED TURKEY & LENTIL SOUP

MAKES 12 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 5½ HOURS 2 tbsp olive oil 1 onion, chopped 3 cloves garlic, minced 3 carrots, chopped 2 ribs celery, chopped 1 tsp dried thyme 2 bay leaves ¼ tsp salt 6 black peppercorns 1½ cups dried green or brown lentils, rinsed 1 796 ml can plum tomatoes, chopped 1 900 ml pkg sodium-reduced chicken broth 1 smoked turkey leg or thigh (about 900 g) 1 142 g pkg baby spinach In large pot, heat oil over medium heat. Add onion and garlic; cook until softened, about 3 minutes. Add carrots, celery, thyme, bay leaves, salt and peppercorns; cook until beginning to soften, about 3 minutes. Stir in lentils; cook for 2 minutes. Add tomatoes, broth and 4 cups water; bring to boil.

Place turkey in slow cooker; pour lentil mixture over top. Cover and cook until turkey and lentils are tender, about 5 hours on high or 8 to 10 hours on low.

Transfer turkey to large bowl; let cool slightly. Discard skin, bones and fat. Using 2 forks, shred turkey into bite-size pieces; stir into soup. Stir spinach into soup just before serving.

PER SERVING about 244 cal, 21 g pro, 7 g total fat (2 g sat. fat), 24 g carb (5 g dietary fibre, 4 g sugar), 40 mg chol, 828 mg sodium, 646 mg potassium. % RDI: 7% calcium, 26% iron, 57% vit A, 28% vit C, 74% folate.

Slow Cooker Smoked Turkey & Lentil Soup