Scottish Lentil Soup Recipes

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EASY SCOTTISH LENTIL SOUP RECIPE (WITH VEGETARIAN OPTION)



Easy Scottish Lentil Soup Recipe (With Vegetarian Option) image

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.

Provided by Phil & Sonja

Categories     Savoury Recipes

Time 1h

Number Of Ingredients 10

300g 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
30g butter or alternative (2 tbsp)
Salt and pepper
1 ham hock/gammon *optional see notes

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.

Nutrition Facts : Calories 200 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 6 grams fat, Fiber 6 grams fiber, Protein 13 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 723 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

SCOTTISH LENTIL SOUP



Scottish Lentil Soup image

Classic central Scotland recipe i learned from my mother in law and adapted it to my way of cooking.

Provided by ladyknightscot

Categories     Vegetable

Time 1h20m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 12

8 ounces ham
1 large leek
1 medium onion
10 large carrots
1 medium rutabaga
1 1/2 cups red lentils
1 1/4 quarts water
2 tablespoons olive oil
2 tablespoons chicken stock paste
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder

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.

OLD SKOOL LENTIL SOUP



Old Skool Lentil Soup image

Heart warming soup like granny used to make, perfect for those wintery afternoons.

Provided by pringles

Time 1h10m

Yield Serves 6

Number Of Ingredients 6

8oz red lentils
1.5 litres of water
1 leek, sliced
2 carrots, peeled & grated
1 large potato, peeled & chopped into medium pieces
2 ham stock cubes

Steps:

  • Boil lentils and take off residue
  • Add leek & carrots & simmer for half an hour
  • Add potato & simmer for another half hour
  • Add stock cubes & season to serve

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