Description
This Scottish Lentil Soup is a warm, hearty, and comforting dish, made with red lentils, root vegetables, and simple seasonings. Naturally thick and full of flavor, this traditional soup is a staple in Scottish homes, perfect for chilly days or a nourishing meal anytime!
Ingredients
1 tablespoon butter or olive oil
1 onion, finely chopped
2 carrots, diced
1 parsnip, diced (optional, for extra sweetness)
2 celery stalks, chopped
2 cloves garlic, minced
1 1/2 cups red lentils, rinsed
6 cups vegetable or chicken broth
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon smoked paprika (optional, for depth)
2 tablespoons tomato paste (optional, for richness)
1 potato, peeled and diced (for extra creaminess)
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
-
Sauté the Vegetables:
- In a large pot, heat butter or olive oil over medium heat.
- Add onion, carrots, parsnip, celery, and garlic. Sauté for 5 minutes until softened.
-
Add Lentils & Seasonings:
- Stir in red lentils, salt, pepper, thyme, bay leaf, smoked paprika, and tomato paste (if using).
- Pour in the broth and add the diced potato.
-
Simmer the Soup:
- Bring to a gentle boil, then reduce heat to low and simmer for 30–40 minutes, stirring occasionally.
- The lentils will break down and thicken the soup naturally.
-
Adjust & Serve:
- Remove the bay leaf.
- For a smoother texture, blend part of the soup with an immersion blender.
- Taste and adjust seasoning if needed.
- Garnish with fresh parsley and serve warm with crusty bread or oatcakes!