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Scottish Lentil Soup

Scottish lentil soup with tender red lentils, aromatic sautéed vegetables, and a thick textured blend of half the pot. Simmered until the lentils fall apart and optionally finished with cream for a golden-orange richness.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: Scottish
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Red lentils
  • 1.5 cup red lentils Rinsed well before cooking.
Carrots
  • 3 carrots Diced.
Celery
  • 2 celery Diced.
Onion
  • 1 onion Diced.
Leek
  • 1 leek Slice and use the white part only.
Garlic
  • 4 garlic Minced.
Broth
  • 6 cup vegetable or chicken broth Use what you prefer for flavor.
Smoked ham hock or bacon (optional)
  • 4 oz smoked ham hock or bacon Optional; use ham hock for traditional smoky depth.
Butter
  • 2 tbsp butter For sautéing the vegetables.
Cumin
  • 1 tsp cumin
Turmeric
  • 0.5 tsp turmeric
Black pepper
  • 0.5 tsp black pepper
Cream (optional)
  • 0.5 cup cream Optional for richness.
Fresh parsley
  • fresh parsley For serving.
Crusty bread
  • crusty bread For serving.
Salt
  • salt To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium heat, then sauté the onion, leek, carrots, and celery for 6-7 minutes until softened and fragrant.
  2. Add the garlic, cumin, turmeric, and black pepper, then cook for 2 minutes to toast the spices.
Simmer until tender
  1. Add the rinsed red lentils, broth, and the smoked ham hock if using, then bring the soup to a boil.
  2. Reduce the heat and simmer for 30-35 minutes, stirring occasionally, until the lentils are completely tender and falling apart.
Thicken and finish
  1. Remove the ham hock, shred any meat back into the pot, then discard the bone.
  2. Blend about half the soup until thick and textured, then stir it back into the rest to reach the desired body.
  3. Stir in the cream if using, then season with salt to taste.
Serve
  1. Ladle the soup into bowls and serve topped with fresh parsley, with crusty bread on the side for dipping.

Notes

Pro tip: Blend only about half to keep a hearty, spoon-thick texture instead of fully puréeing. Store leftovers in the refrigerator up to 4 days; freeze up to 3 months. For a lighter option, skip the cream (still great with the lentils blended halfway) and add a splash of extra broth if needed to loosen.