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Scottish Lentil Soup

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Scottish Lentil Soup

Serves:
 6

Ingredients

  • 340g red split lentils
  • 3 tablespoons vegetable oil
  • 4 slices back bacon, finely diced, or a ham bone (optional)
  • 2 medium onions, finely diced
  • 3 carrots, finely diced
  • 3 sticks celery, finely diced
  • 2 cloves garlic, roughly chopped
  • 1 bay leaf
  • 3 sprigs parsley
  • 1.5 litres water
  • Salt and freshly ground black pepper

Method

  1. Wash the lentils in a sieve under cold running water. Tip into a bowl and cover with warm water. Soak for 30 minutes.
  2. Heat the oil in a large pan and, if adding bacon, fry until lightly coloured. Mix in the vegetables and garlic and fry until soft. Drain the lentils and mix into the vegetables with the herbs and water. Add ham bone, if using. Bring to the boil then simmer gently until the lentils and vegetables are very soft - about 30 minutes. Remove any scum.
  3. Remove the herbs (and the ham bone if you're using one) and purée in a liquidiser. Strain, adjust the seasoning and reheat before serving.

Comments and images

Average user rating 4 stars out of 5

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kimberley75

kimberley75 05 January 2012 16:52

So easy, filling, delicious and economical. I used ham stock cube to cut down on time but not taste.

Sarah Thorne

Sarah Thorne 14 April 2009 20:23

I cooked this without bacon or ham. I added a leek and cut back slightly on the other veg. I also stirred in some cream before serving and lots of seasoning. Delicious and very filling.

debbiemcs

debbiemcs 18 November 2008 15:10

gr8 soup a good hearty meal . definitly use the ham bone preferbly a smoked hough lovely taste i put vegetable stock in a pot withe bone for 2-3 hours b4 adding the rest of the ingredients then take the bone out half an hour b4 ready to serve take the meat off as it falls off so easy then add it back to the soup honestly best lentil soup ive ever had taste brilliant you must try u will impress

Alison2

Alison2 10 November 2007 20:55

Great comfort food, especially if made with a ham bone (preferably a smoked hough) . You will need to simmer the soup for a lot longer than the recipe states - until the meat is falling off the bone, then shred the ham and add it back into the soup. This was the highlight of Christmas dinner last year!

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4 stars out of 5

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This recipe was first published on Waitrose.com in November 2000