Scottish Lentil Soup Recipes

Steps:

• Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
• Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.

Steps:

• cut up ham into bite size chunks
• dice onion and leeks.
• add oil to large soup pot and fry over medium heat until golden then add the diced ham and fry until it changes color.
• grate rutabaga and carrots (i use my food processor) add to cooking mixture
• add chicken stock paste (cubes or fresh stock can be used. if using fresh stock decrease water amount) salt, pepper and garlic powder.
• cover mixture with half of the water, stir and let simmer for 30 minutes.
• taste to see if you need to add more salt or pepper
• add red lentils and rest of the water ( a bit more water if needed ) and simmer for another 30 mins until lentils are soft.
• Can be made ahead and frozen
• Serve with thick cut home made bread and you have a Scottish favorate.