Smoked Goose and Lentil soup recipe Dan Clapson

Smoked Goose and Lentil Soup

Soup doesn’t necessarily solve the problem of fluctuating weather patterns, but it’s easier to not care about what’s going on outside when you’re spooning into a big, delicious bowl of it. It is amazing the amount of flavour a small portion of smoked meat like the goose leg in this particular recipe can impart to a soup.

You’ll wonder why you’ve never tried it before!


1 Tbs (15 mL) canola oil
3 garlic cloves, minced
1 yellow onion, halved and thinly sliced
4 cups (1 L) water
6 cups (1.5 L) chicken broth
1 smoked goose leg - a smoked duck breast or turkey leg would work just as well
3 Tbs (45 mL) tomato paste
1 bay leaf
1 tsp turmeric
2 carrots, halved and 1/2 cm sliced
2 celery stalks, 1/2 cm sliced
4 white potatoes, diced
2 cups chopped green cabbage (approximately 1/4 of a green cabbage)
1 cup whole green lentils
1 Tbs (15 mL) apple cider vinegar
To taste salt and pepper


  1. Heat oil in a large pot on medium-high heat. Add garlic and onions and cook for until translucent, about 5 minutes.

  2. Add the next six ingredients to the pot. Once pot is simmering, cover and reduce to medium heat. Let cook for 30 minutes.

  3. Remove smoked goose leg (or duck/turkey) from pot, set aside to cool, and discard bay leaf. When cool, remove meat from leg bone and chop into bite-size pieces.

  4. Return meat to pot along with remaining ingredients. Let soup simmer, uncovered until the lentils have cooked through, approximately 18-20 minutes.

  5. Season to taste with salt and pepper and serve.

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