Scottish Lentil Soup

A bowl of lentil soup with chunks of potato, carrot, and ham visible.

This Scottish Lentil Soup is one of our family's favourite recipes! It's perfect for a chilly fall evening or warming up on a cold winter day. This soup is very filling without being too heavy and perfect served with some crusty rolls, slathered in butter!

Course Recipes

Keyword comfort food, fall recipes, ham recipes, leftover ham, lentil recipes, Scottish, soup, soup recipes, winter recipes

Prep Time 15

Cook Time 3

Total Time 3 15

Servings cups

Calories 144kcal

Author Savanah

Ingredients

2 ham hocks
4 large carrots 2 grated, 2 diced
1 turnip 1/2 grated, 1/2 diced
2 leeks finely sliced
2 vegetable bouillon cubes
2 teaspoons ham soup base
250 g red lentils about half a 16 oz bag, rinsed well in cold water
1/2 cup diced ham
10 to 12 baby potatoes halved
1 handful fresh parsley chopped yield of about 1 Tbsp (1 tsp if using dried)
2 teaspoon garlic powder
Black pepper to taste

Instructions

In a large saucepan, over high heat, cover the ham hocks with water. Cook for 90 minutes, turning every 30 minutes.
Remove the ham hocks and skim off any scum/fat layers.
Add the carrots and turnip. Simmer for 10 minutes, until tender.
Add chopped leeks and cook for another 10 minutes.
Make 2 quarts of stock using the 2 bouillon cubes & 2 tsp soup base. Add stock to soup.
Add lentils and cook for 20 minutes, or until soft.
Add in the ham & potatoes. Cook until the potatoes are soft enough to cut with a fork.
Add parsley, garlic powder, and black pepper to taste.
Cook 10 minutes.
Serve with crusty bread or rolls.

Notes

After removing the ham hocks, allow them to cool and remove the meat from the bone. Add back in with your diced ham.

Prep hint: I typically chop up/grate everything in advance so I just have to add to the pot & stir when my timer goes off!

Nutrition