After the holiday rush, the last thing I want to do is cook an extensive meal that takes a lot of time. I wanted a meal that is not only healthy, but comforting too. I’m snowed in at home from work due to winter storm Hercules. With blizzard conditions here in Maine and wind chill values supposed to be as low as -40 tonight, I wanted something that was warm and cozy. I have leftover turkey from a New Year’s day dinner (thanks Dad) and was inspired to make some yummy turkey soup. But I really didn’t want to go through the process of sautéing vegetables and then watching a pot simmer for hours. The solution was to bring out my crockpot. So, I welcomed 2014 by filling my house with the delicious smell of soup.
• 1 large onion, chopped
• 8 large carrots, chopped
• 6 stalks celery
• 1/2 cup of green dried lentils
• 1/2 cup of yellow dried lentils
• 2 cups of shredded turkey
• 1 quart of vegetable stock (gluten-free, dairy-free, and low sodium)
• 1 quart of water
• 1 tsp garlic powder
• a sprinkle of thyme
• 1/4 tsp poultry seasoning
• a sprinkle of cumin
• 1/4 tsp rosemary
• 1/4 tsp black pepper
• 1/2 tsp salt
1. Place all of the vegetables and meat in the crockpot.
2. Pour the vegetable broth over the ingredients and add the spices.
3. Then fill the remaining space in the crockpot with water.
4. Set the crockpot on low overnight. I left mine on for about 12 hours, until the lentils were soft.*
*This process could be quickened by pre-cooking the lentils while prepping the vegetables.
The only effort required for this meal was to chop the vegetable. The rest was minimal. Especially when considering the amount of servings this soup recipe makes, it is amazing how fast this recipe comes together. And then, thanks to the magic of a crockpot, I don’t have to do anything else aside from wait for it to be ready.