Print

Scottish Lentil Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Scale
  • 1 ½ 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)
  • ½ teaspoon black pepper
  • ½ 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Find it online: https://ukfinda.com/scottish-lentil-soup/