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    Scottish lentil soup

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    Scottish lentil soup

    This delicious, traditional lentil soup is easy to make.  It's also wonderfully rich and warming.

    • Gluten Free
    • Preparation time: 10 minutes, plus soaking time
    • Cooking time: 45 minutes
    • Total time: 55 minutes, plus soaking time

    Serves: 6


    350g 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. 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 over a high heat.  If using bacon, add to the pan and fry for 5 minutes, or until lightly coloured. Mix in the vegetables and garlic and fry for another 5 minutes until soft. 
    3. Drain the lentils and mix into the vegetables with the herbs and 1.5 litres freshly boiled water. Add the ham bone, if using. Bring to the boil then simmer gently for 30 minutes, or until the lentils and vegetables are very soft. Remove any scum from the surface of the soup with a spoon.
    4. Remove the herbs (and the ham bone if you're using one) and blend the soup, in batches if necessary. Strain through a sieve, adjust the seasoning and reheat before serving.

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