Scottish Lentil Soup Recipe #376085
Classic central Scotland recipe i learned from my mother in law and adapted it to my way of cooking.
1½ hours | 20 min prep
SERVES 8 , 8 bowls
- 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
- 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.
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5 stars