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!
Heat oil in a large pot on medium-high heat. Add garlic and onions and cook for until translucent, about 5 minutes.
Add the next six ingredients to the pot. Once pot is simmering, cover and reduce to medium heat. Let cook for 30 minutes.
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.
Return meat to pot along with remaining ingredients. Let soup simmer, uncovered until the lentils have cooked through, approximately 18-20 minutes.
Season to taste with salt and pepper and serve.