Scotch Lentil Soup

Marsha Gardner


Our son Jason went to Scotland twice on Mission Trips. He brought several recipes home, this soup and shortbread cookies. I absolutely love lentils and make this soup all fall and winter.

Recipe is copied from the one he brought home from Scotland in 1989.

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Stove Top


2 oz
lentils, dry
2 large
celery stalks
ham stock (2 stock cubes or boiled down ham joint)
2 sprig(s)
fresh parsley
2 medium
2 small
swedes (rutabaga)
kosher salt and freshly ground black pepper to taste
bay leaves
3 medium
(optional addition: add three tatties (potatoes) for a thicker soup)

Directions Step-By-Step

Shred or grate the carrots according to preference.
Shred or grate the two swedes, as per above.
Finely chop the two onions.
Finely chop the celery.
Boil a kettle of water.
Pour water into a large pot, place on the hob and bring the pot back to the boil.
Put the lentils, carrots, swedes, celery and onions into the large pot of boiling water. If desired, add in the tatties.
Place ham stock cubes into a heat-resistant jug. Add 3 pints of boiling water and mix the stock cubes with a spoon until entirely dissolved. [If ham stock is not available locally as cubes, boil down a ham bone and use the stock remaining.]
Add the sprig of fresh parsley and the fresh bay leaves.
Simmer for an hour or until vegetables are tender. Stir regularly and add more water if necessary to stop the soup becoming too thick.
Serve with hot, crusty bread.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: UK/Ireland
Other Tag: Healthy