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I am told that I make a nice soup. Compliments indeed! And one that I’ll happily take, of course.. although, there isn’t much to the recipe at all so I often feel as though I am cheating people in some way.
So, as a way of redemption, I would like to share with you, this really easy Scottish Vegetable Lentil Soup recipe! Phew, that’s a mouthful!
Feel free to add more veg to the pot if you would like to. I tend to make this as a way to use up some of those leftovers, usually after making mince or stew but also because I like the soup to be quite light on the different types of vegetables added because it allows me to taste them all.
Makes: 4 servings
Prep time: 10 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 40 minutes
- 250g Red Lentils, rinsed
- 2x Vegetable Stock
- 3 Medium Carrots, peeled and chopped
- 1 Large Onion, chopped
- 1/2 Turnip (Swede), peeled and diced
- 1.8-2L Water
- Salt and Pepper
- Chopping Board
- Sharp Knife
- Large Saucepan
- Hand Blender
- Rinse the lentils. They do not need to be soaked, only rinsed of impurities.
- Add the stock and lentils to a large saucepan.
- Bring the water to a boil before reducing to a simmer for approximately 1 hour, stirring occasionally.
- Peel, cut and chop all vegetables.
- After 1 hour, add your vegetables.
- Allow your vegetables to simmer for approximately 30 minutes or until softened.
- Remove from the heat and season soup with salt and pepper as required.
- Use a hand blender for a smoother texture before serving.
Store in an airtight container and refrigerate for up to 5 days.
If frozen, Scottish Lentil soup can last up to 3 months, simply allow to return to room temperature and reheat before serving.