I crave for soup on raining days and we've been getting a lot of it recently in California. Last weekend I went to a cooking class taught by my coach Tay Espinosa from my gym. The class was on crock pot freezer meals. As I mentioned before, it's not hard to eat healthy when you prep ahead, and Tay's classes are all about preparation and healthy eating. I'll be sharing several recipes from the class throughout the week. I'm not a big fan of lentils but this recipe is so easy and yummy that it has become my favorite by far. Definitely a keeper!
1 8 oz smoked turkey leg
1/2 pound dried green lentils, rinsed and drained
1 cup of diced onion
1/2 cup of diced celery
1 cup of diced bell peppers
1 teaspoon of dried oregano
1 teaspoon of black pepper
6 cups of organic vegetable broth
1 teaspoon of salt
Greek yogurt (optional)
Place all ingredients except yogurt in a crock pot. Cook on low for 8-10 hours. Remove turkey leg from crock pot. Remove and discard skin. Shred meat, discard bone and return to crock pot. Serve with a dollop of nonfat greek yogurt.