Traditional Scottish Lentil Soup Recipe
Lentil soup is a brunch favourite in Scotland and can be found in most cafes across the country. Enjoy this homemade Scottish lentil soup recipe..
It’s officially soup season!
Enjoy this quick and easy Scottish lentil soup recipe. The perfect winter warmer and a delicious way to get your five a day.
Serve with a toastie at lunch or as a starter for dinner, either way the hearty soup is sure to hit the spot.
Ingredients
(serves 4-6)
- 1 cup (200g) red lentils, rinsed
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 2 potatoes, peeled and diced
- 1 leek, sliced (optional, but traditional)
- 1 stick celery, chopped (optional)
- 1.5 litres (6 cups) vegetable stock or chicken stock
- 1-2 tablespoons vegetable oil or a knob of butter
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Method
- Prepare: Dice the onion, carrots, potatoes, leek, and celery (if using). Rinse the red lentils thoroughly under cold water until the water runs clear.
- Sauté: Heat the oil or butter in a large pot over medium heat. Add the onion and cook until softened, about 3 minutes. Add the carrots, leek, and celery (if using) and cook for another 5 minutes.
- Cook: Stir in the red lentils, then pour in the stock. Add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer.
- Thicken: Simmer gently for 25-30 minutes, stirring occasionally, until the lentils are tender and the soup thickens. If it becomes too thick, add a little water or extra stock to reach your desired consistency.
- Serve: Season with salt and pepper to taste. Ladle into bowls, garnish with fresh parsley if desired, and serve hot.
