
Scottish lentil soup
- Samuel Goldsmith
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Serves 4 - 6
Easy
Prep: 15 mins
Cook: 1 hr and 10 mins
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Make our hearty Scottish lentil soup for a warming lunch. Perfect for chilly days, it's packed with red lentils and vegetables, and you can also add ham hock
Egg-free
High-protein
Low calorie
Low fat
Low sugar
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Ingredients
Nutrition
Units:
MetricUS
-
2 litres ham or vegetable stock
-
2 medium carrots
chopped
-
1 onion
chopped
-
1 small swede
chopped
-
250g red lentils
-
2 potatoes
roughly chopped
-
300g ham hock
roughly chopped or shredded (optional)
-
chopped parsley
to serve
-
crusty bread
to serve
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Nutrition: per serving
- kcal314
- fat4g
- saturates1g
- carbs42g
- sugars10g
- fibre8g
- protein23g
- salt2.22g
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Method
-
step 1
Pour the stock in a large saucepan with the carrots, onion, swede and lentils. Season well, then simmer over a medium heat for about 40 mins. Add the potatoes and cook for a further 20 mins until the potatoes have cooked through and the lentils have collapsed.
-
step 2
Stir in the ham, if using, and cook for a few minutes to reheat. Season to taste, scatter over the chopped parsley and serve with crusty bread.
Samuel Goldsmith
Sam is Good Food’s Senior Food Editor and Podcast Editor. He has over 15 years’ experience in the food and drink industry as an editor, writer, educator and cook. After teaching food and nutrition, he moved into food journalism, before working on Woman & Home, Country Homes & Interiors and Homes & Gardens. Samuel is also Chair of the Guild of Food Writers and author of The Tinned Tomatoes Cookbook. See more of Sam's recipes

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