Scottish Lentil Soup is a warm, hearty, and comforting dish made with red lentils, root vegetables, and flavorful seasonings. This simple yet delicious soup is a staple in Scottish kitchens, perfect for cold days or when you need a nourishing, budget-friendly meal. With a rich, slightly creamy texture and a deep, savory flavor, this soup is sure to become a favorite!
Why You’ll Love This Recipe
- Simple and budget-friendly – Made with pantry staples and affordable ingredients.
- Hearty and filling – Packed with protein and fiber from lentils.
- Naturally vegan and gluten-free – A great option for a healthy, plant-based meal.
- Easy to make – Just simmer everything in one pot for a fuss-free meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Red lentils (rinsed and drained)
- Onion, finely chopped
- Carrots, diced
- Celery, diced
- Potatoes, diced
- Garlic, minced
- Vegetable broth (or chicken broth for a non-vegan version)
- Bay leaf
- Thyme (dried or fresh)
- Salt and pepper
- Butter or olive oil
- Optional: Smoked paprika for extra depth of flavor
Directions
- Sauté the Vegetables: In a large pot, heat butter or olive oil over medium heat. Add onions, carrots, celery, and garlic. Cook for 5 minutes until softened.
- Add the Lentils and Seasonings: Stir in the red lentils, potatoes, bay leaf, thyme, salt, and pepper.
- Simmer: Pour in the vegetable broth, bring to a boil, then reduce heat and let simmer for 30-35 minutes, stirring occasionally until the lentils are soft and the soup thickens.
- Adjust Seasoning: Remove the bay leaf, taste, and adjust salt and pepper if needed.
- Serve: Enjoy hot with crusty bread or oatcakes for an authentic Scottish touch.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Variations
- Smoky Flavor: Add a pinch of smoked paprika or stir in diced smoked ham.
- Creamy Texture: Blend half the soup with an immersion blender for a smoother consistency.
- Extra Protein: Add diced bacon or a handful of split peas.
- Spicy Kick: Stir in a pinch of cayenne or red pepper flakes.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat, adding a splash of broth or water if too thick.
FAQs
Can I use green or brown lentils instead of red?
Red lentils break down and create a creamy texture, but you can use green or brown lentils for a chunkier soup.
Do I need to soak the lentils?
No, red lentils cook quickly and don’t require soaking.
Can I make this in a slow cooker?
Yes! Cook on low for 6-8 hours or high for 3-4 hours.
What’s the best way to thicken the soup?
Let it simmer longer, mash some of the potatoes, or blend part of the soup.
Is this soup traditionally vegan?
Yes, but some versions include ham or bacon for extra flavor.
Can I make this soup oil-free?
Yes! Use water or broth to sauté the vegetables instead of butter or oil.
What’s a good side dish for Scottish lentil soup?
Serve with crusty bread, oatcakes, or a simple green salad.
How can I make this soup richer?
Stir in a little cream, butter, or coconut milk before serving.
Can I use water instead of broth?
Yes, but broth adds more flavor. If using water, consider adding extra seasonings.
How do I prevent the lentils from sticking to the pot?
Stir occasionally and add more liquid if needed to keep the soup from thickening too much.
Conclusion
Scottish Lentil Soup is a comforting, nutritious, and budget-friendly dish that’s perfect for any time of the year. Whether you enjoy it as a cozy dinner, a meal prep option, or a traditional Scottish classic, this soup is easy to make and full of flavor. Pair it with bread, oatcakes, or a warm cup of tea for a truly satisfying meal!
Print
Scottish Lentil Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Scottish
Description
This Scottish Lentil Soup is a warm, nourishing dish made with red lentils, root vegetables, and simple seasonings. It’s thick, flavorful, and perfect for chilly days. Serve with crusty bread or oatcakes for a traditional Scottish meal!
Ingredients
- 1 1/2 cups red lentils, rinsed
- 1 tablespoon butter or olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 1 potato, peeled and diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1 teaspoon dried thyme (or fresh)
- 6 cups vegetable or chicken broth
- 1 bay leaf
- 1 tablespoon tomato paste (optional, for richness)
- 1 tablespoon Worcestershire sauce (optional, for umami)
- Fresh parsley, for garnish
Instructions
-
Sauté the vegetables:
- In a large pot, melt butter (or heat olive oil) over medium heat.
- Add onion, carrots, celery, and potato. Cook for 5 minutes until softened.
- Stir in garlic, salt, pepper, paprika, and thyme. Cook for 1 minute.
-
Simmer the soup:
- Add red lentils, broth, bay leaf, tomato paste (if using), and Worcestershire sauce.
- Bring to a boil, then reduce heat and simmer for 30-35 minutes, stirring occasionally, until lentils are soft and soup thickens.
-
Adjust consistency:
- If the soup is too thick, add a little extra broth or water.
- For a smoother texture, use an immersion blender to partially blend the soup.
-
Serve & enjoy:
- Remove bay leaf and garnish with fresh parsley.
- Serve with crusty bread, oatcakes, or a slice of traditional Scottish bannock.
Notes
- Extra Hearty: Add a handful of barley or diced turnip for a more traditional Scottish feel.
- Spicy Twist: Add a pinch of cayenne or red pepper flakes.
- Vegetarian/Vegan: Use vegetable broth and omit Worcestershire sauce (or use a vegan alternative).
- Make Ahead: Store in the fridge for 4 days or freeze for 3 months.