I know that it is spring and people are not likely interested in soup. But, here in Toronto, it has still been so chilly. We have had snow a number of days this past week alone. It feels like ‘the winter that will never end!’ I am awaiting the warm weather so that I can start cooking on the deck. My smoker and grill are set to go and I already have a number of recipes written down, ready to try. Since it has been cold, I was in the mood for a nice warm bowl of soup. The Crockpot is an excellent way to prepare soup as you can just throw all the ingredients in, walk away and let it do all the work for you!
Lentil soup is one of those soups that I forget how much I like. It is so hearty and full of flavor. For anyone who says that soup is not a meal, have them try a bowl of lentil soup. It is no consomme!! To make this soup I used a smoked turkey thigh. These and smoked turkey drumsticks are available at most grocery stores. If you have never bought them, I encourage you to give them a try. They are a great alternative to ham and can be substituted in pretty much any recipe that calls for ham. The smoked turkey thigh creates a wonderfully rich and smokey soup broth and there is a LOT of meat for those who like a meaty soup.
Crockpot Smoked Turkey Lentil Soup
- 1 smoked turkey thigh
- 8 cups chicken broth , or water
- 3 cups dry lentils
- 1 1/2 cups celery , diced
- 1 1/2 cups carrots , peeled and diced
- 1 medium onion , diced
- 3 plum tomatoes , diced
- 4 cloves garlic , minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp thyme
- 1/2 cup grated pecorino romano
- 1/3 cup fresh parsley , chopped
- Add all ingredients (except grated pecorino romano and fresh parsley) into a crockpot. Set to high and cook for 6 hours.
- With one hour left in the cooking time, remove the turkey thigh. Let it cool slightly, so it is not too hot to handle. Remove the skin and cut up the meat into small cubes. Stir the meat back into the soup and cook for the remaining time.
- Ladle the soup into a bowl and garnish with grated pecorino romano and fresh parsley.