Easy Scottish Lentil Soup Recipe (With Vegetarian Option)

13g protein · 1 h · 200 kcal

Recipe by Phil & Sonjascottishscran.comOpens in a new tab

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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.

1 h6 servings200 kcal

Ingredients

  • 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

Instructions

  1. 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. 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. 3

    Rinse the red lentils in cold water. There...: Rinse the red lentils in cold water. There is no need to soak them.

  4. 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. 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. 6

    Serve with bannocks, crusty bread, or oatcakes.

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