Scotch Lentil Soup
Recipe is copied from the one he brought home from Scotland in 1989.
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- 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)
1Shred 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.
2Put 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.