Traditional Scottish Recipes
- Lentil Soup

Lentil Soup - Graphic via Cookipedia

Thick and warming, this soup is a great start to a meal on a winter evening. Serve with warm crusty bread.
The quantities below will serve 4.
1.5 tablespoons of olive oil
1 onion, peeded and chopped
2 carrots, scrubbed and diced
2 cloves of garlic, peeled and crushed
225 g (1/2 lb) of dry red lentils
6 cups of vegetable stock or water
1 bay leaf
Sea salt and freshly ground black pepper to taste
A squeeze of lemon juice
Some chopped parsley to add to the soup plste at the point of serving

Rinse the lentils well. Heat the olive oil, with a twist of pepper, in a large pan over medium heat. Once oil is hot, add the onion and carrots. Sauté for a few minutes, until the vegetables have started to soften, then add the garlic, stir-fry until the garlic takes some colour. Add the lentils, bay leaf, and stock (or water) to the pot. Simmer over low-medium heat for 25-35 minutes, until lentils are softened.

Add a squeeze of fresh lemon juice just before serving, and serve hot with crusty bread.

Sprinkle with chili flakes for a spicier soup.

Return to the Index of Traditional Scottish Recipes

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