How To Make Scottish Lentil Soup: A Traditional Scottish Recipe Made In Aberdeenshire 🏴󠁧󠁢󠁳󠁣󠁴󠁿

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Split peas are often cheaper and cook faster.

vegetable broth

🥗Healthier: homemade stock

💰Cheaper: water + seasoning

Homemade stock enhances flavor without added cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: parsnips

Parsnips offer a similar texture and flavor at a lower cost.

Simmer a ham hock in water for about 3 hours to make your own ham stock, or use store-bought ham stock.

Chop the leek, carrot, and neep into small pieces (grating is optional).

After simmering, remove the ham hock and skim off any foam or gunk from the stock.

Measure out 1.2 liters of the ham stock for the soup.

Add the chopped vegetables and rinsed red lentils to the ham stock and stir to combine.

Cover and simmer on low to medium heat for 1 hour.

If using ham hock, remove visible fat and skin, chop it up, and add it to the soup. If not, add shredded ham from the supermarket.

Check the seasoning and add about 0.5 teaspoons of salt and black pepper to taste, mixing it through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary