Moroccan Crockpot Soup

2 pounds turkey breast or thighs, cut in 1/2-pound chucks & skin removed
1 1/2 cups lentils, rinsed
1 cup chopped onion
1 cup chopped celery
2 tablespoons tomato paste
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
7 cups turkey broth
2 tablespoons fresh lemon juice
to taste salt and pepper

Place thighs or breasts in slow cooker. Add lentils, onion, celery, tomato paste, turmeric, cinnamon and turkey broth; stir well.

Cover with lid and set temperature to HIGH or LOW. Cook soup until turkey is tender; 3 to 5 hours on HIGH or 7 to 9 hours on LOW.

Transfer turkey from soup to cutting board and cut into bite-sized pieces; return to soup. Discard bones.

Heat mixture to 160 degrees F. Season to taste with lemon juice, salt and pepper.

Servings: 6
From: Recipe provided by Helga Wheddon of Manitoba Turkey Producers.
Source: The National Turkey Federation