Easy Scottish Lentil Soup Recipe (With Vegetarian Option)
Scottish Lentil Soup is a heart-warming recipe that's perfect for the cold winter months. This deliciously creamy soup combines red lentils, potato, carrot, swede (neep in Scotland), leek and either a ham stock or vegetable stock if you want a vegetarian Scottish Lentil Soup. You can use a store-bought stock for the ham version, or make your own in the traditional way using a ham hock or a gammon joint. Our recipe has all the options for you and is simple to make! The recipe below lists the easiest stock version, so add an extra 2 hours for making your own stock and read the notes on how to do it.
Ingrédients
- 300 g red lentils (1.5 cups)
- 1 medium potato (about 150g)
- 1 small neep/swede (about 350g)
- 1 large carrot (about 230g)
- 1 leek (about 200g)
- 1 onion (about 200g)
- 1.5 litres of ham stock *see notes
- 30 g butter or alternative (2 tbsp)
- Salt and pepper
- 1 ham hock/gammon *optional see notes
Préparation
- 1
Finely chop the onion and leek and set...: Finely chop the onion and leek and set aside, then chop the carrot, potato, and neep into small cubes, size dependent on how chunky you’d like the soup.
- 2
Heat the pot and add the butter or...: Heat the pot and add the butter or butter alternative. Add the onions and leek and cook for about 5 minutes. Don’t allow the onion to brown.
- 3
Rinse the red lentils in cold water. There...: Rinse the red lentils in cold water. There is no need to soak them.
- 4
Add the rest of the vegetables and cook...: Add the rest of the vegetables and cook for a couple of minutes, then add the stock and lentils.
- 5
Bring to a boil then turn down to...: Bring to a boil then turn down to simmer for 40 minutes. You may need to top up with a little extra water if the soup gets too thick.
- 6
Serve with bannocks, crusty bread, or oatcakes.
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