Easy Scottish Lentil Soup Recipe With Vegetarian Option

EASY SCOTTISH LENTIL SOUP RECIPE (WITH VEGETARIAN OPTION)

Steps:

• 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.
• 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.
• Rinse the red lentils in cold water. There is no need to soak them.
• Add the rest of the vegetables and cook for a couple of minutes, then add the stock and lentils.
• 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.
• Serve with bannocks, crusty bread, or oatcakes.

SCOTTISH LENTIL SOUP

Steps:

• cut up ham into bite size chunks
• dice onion and leeks.
• add oil to large soup pot and fry over medium heat until golden then add the diced ham and fry until it changes color.
• grate rutabaga and carrots (i use my food processor) add to cooking mixture
• add chicken stock paste (cubes or fresh stock can be used. if using fresh stock decrease water amount) salt, pepper and garlic powder.
• cover mixture with half of the water, stir and let simmer for 30 minutes.
• taste to see if you need to add more salt or pepper
• add red lentils and rest of the water ( a bit more water if needed ) and simmer for another 30 mins until lentils are soft.
• Can be made ahead and frozen
• Serve with thick cut home made bread and you have a Scottish favorate.