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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