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Scottish Lentil Soup

Scottish lentil soup with tender red lentils and a thick golden-orange texture, blended halfway for body and spoonable consistency. Simmered with carrots, celery, onion, leek, and warm spices, then finished with optional cream and parsley.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Red lentils
  • 1.5 cup red lentils rinsed
  • 1 salt to taste
Vegetables and aromatics
  • 3 carrots diced
  • 2 celery diced
  • 1 onion diced
  • 1 leek sliced, white part only
  • 4 garlic minced
Broth and flavoring
  • 6 cup broth vegetable or chicken
  • 4 oz smoked ham hock or bacon (optional)
  • 2 tbsp butter
  • 1 tsp cumin
  • 0.5 tsp turmeric
  • 0.5 tsp black pepper
Finishing
  • 0.5 cup cream optional, for richness
  • 1 fresh parsley for serving
  • 1 crusty bread for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium heat, then sauté the onion, leek (white part only), carrots, and celery for 6-7 minutes until softened.
  2. Add the garlic, cumin, turmeric, and black pepper, and cook for 2 minutes to bloom the spices.
Simmer the soup
  1. Add the rinsed red lentils, broth, and smoked ham hock (if using), then bring the mixture to a boil.
  2. Reduce heat to maintain a gentle simmer and cook for 30-35 minutes until the lentils are completely tender and falling apart.
Blend and finish
  1. Remove the smoked ham hock, shred any meat, and return the meat to the pot; discard the bone.
  2. Blend about half the soup until thick with a textured consistency, then stir the blended portion back into the rest.
  3. Stir in the cream if using, then season with salt.
Serve
  1. Serve the soup hot with fresh parsley and crusty bread for dipping.

Notes

For extra silkiness without losing texture, blend only about half the pot and leave the rest chunky. Store covered in the refrigerator for up to 4 days; reheat gently on the stove until hot. Freezing is yes for up to 2 months, though cream may slightly change texture—add a splash when reheating. For a dairy-free option, skip the cream and add an extra pinch of turmeric or a drizzle of olive oil to keep it rich.