The first time I made this recipe, I ate one bowl and Jim at the rest.
Yes, he ate a crock-pot full of lentil soup.
To his credit, he felt bad and called me to apologize, but I just laughed at him.
It’s good soup.
Now, I make sure to double the original recipe and that way, we can have soup for more than one meal. This is the easiest, tastiest lentil soup I’ve ever made. It may even be the best lentil soup I’ve ever eaten. We were at a Mediterrian restaurant a few weeks ago and ordered their lentil soup. It didn’t compare to this one.
This is total comfort food, and with fall right around the corner, this soup is the perfect meal on a chilly night. Just place all the ingredients in a crock-pot,* turn it on and in a few hours you have a hot, smokey, hearty, protein-packed filling soup that you will make again and again.
One note: Take the time to find the smoked turkey. It’s the ingredient that puts this soup over the top.
Smoked Turkey-Lentil Soup
Adapted from Cooking Light
- 8 cups organic vegetable broth or chicken broth
- 1 (8-ounce) smoked turkey leg (or smoked turkey wing or thighs)
- 1 pound dried lentils, rinsed and drained
- 1 (largish) carrot, chopped
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 small potato, cubed into 1-inch pieces
- 2 teaspoons chopped fresh oregano
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons ground cumin
- 2 cloves garlic, chopped
- Crumbled Feta cheese, optional
- Salt, to taste
- 1. Place first 11 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. Add salt to taste. Ladle soup into bowls and garnish with Feta cheese, if desired.
*You also can make this recipe in a stock or soup pot if you don’t have a crock-pot.
Combine all the ingredients except the turkey and Feta in a large pot.
Bring to a boil, then turn down to simmer. Cook, covered for about 30 minutes.
Add turkey pieces and cook for about 15 minutes more, until the turkey is thoroughly heated through. Ladle into bowl and garnish with Feta cheese.