scotch lentil soup

★★★★★ 1 Review
mrdick1950 avatar
By Marsha Gardner
from Florala, AL

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.

★★★★★ 1 Review
serves 6-8
method Stove Top

Ingredients For scotch lentil soup

  • 2 oz
    lentils, dry
  • 2 lg
    carrots
  • 2
    celery stalks
  • ham stock (2 stock cubes or boiled down ham joint)
  • 2 sprig
    fresh parsley
  • 2 md
    onions
  • 2 sm
    swedes (rutabaga)
  • kosher salt and freshly ground black pepper to taste
  • 3
    bay leaves
  • 3 md
    (optional addition: add three tatties (potatoes) for a thicker soup)
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How To Make scotch lentil soup

  • 1
    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.
  • 2
    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.
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