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
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- 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
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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.
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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.
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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.
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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.