Scottish Lentil Soup


A traditional and hearty Scottish lentil soup, packed with tender vegetables, red lentils, and shredded ham hock for a protein-rich and warming dish.

Cooking Info

Prep Time: 10 mins, if not using ham haugh

Cook Time: 60 mins, if not using ham haugh

Servings: 5

Nutrition Information

Calories: 217

Protein: 25g

Carbs: 18g

Fat: 5g

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Ingredients

230g (1 ¼ cup) red lentils, rinsed

1.2 L (1.5 quart) ham stock

1 leek, chopped

2 carrots, chopped

1 neep (turnip), chopped

Black pepper, lots of grinds

250g (9 oz) shredded ham hock

½ tsp salt

Method


  1. If you’re using a ham haugh, place a ~3kg (7 lb) ham haugh into a soup pan, cover with water and let it simmer for about 3 hours. 
  2. When it’s ready, remove from the pan and set aside, skim any foam off the stock. You’ll have more than you need for this recipe so just measure out 1.2 L (1.3 quart) and then keep the rest for another time.
  3. Add your lentils, leek, carrots, neep and pepper to 1.2L (1.3 quart) of ham stock. If you’ve not used the method above, just use ham stock cubes. 
  4. Mix through, cover with a lid and gently simmer for 1 hour until the lentils have completely broken down and the vegetables are soft.
  5. Before serving add your ham hock, check seasoning and add salt if needed then plate up.