Easy Scottish Red Lentil Soup is hearty and warming soup. I’ve taken this traditional Scottish soup recipe and made it even easier to make. There are only five ingredients and one of them is water!
It’s the soup I make several times every month throughout the year because it’s so simple and just so good to eat.
Traditional Scottish Red Lentil Soup with Ham Stock
Traditional Scottish Red Lentil Soup is made using ham stock which is made from a smoked ham hough (hock). While this makes an outstandingly delicious soup, it does take time. My Easy Scottish Red Lentil Soup is much quicker to make and can also be vegetarian.
How to make Traditional Ham Stock
Soak the ham hough overnight in cold water. In the morning discard the water, then bring the hough to a boil in more water. Once it has boiled for 5 minutes discard that water too.
Finally, cover the ham hough with more water and add a chopped carrot, a bay leaf, a teaspoon of peppercorns and an onion studded with a few cloves.
Bring the stock to the boil and cook for 2 – 3 hours or 1-1 1/2 hours in the pressure cooker. Then strain the stock and start to make the soup.
Easy Scottish Red Lentil Soup
I have made Lentil Soup the traditional way, many times. It’s really delicious, you strip the meat from the ham hough and add it to the finished soup making it extra special.
However, for everyday soup making I use the easy method using stock cubes and taking advantage of modern kitchen equipment.
Preparing the soup ingredients
- Roughly chop the onion and carrots ready for the food processor
- Chop in the food processor until you have small pieces
- Add the red lentils to the pan
- Add the chopped vegetables, stock cubes, and water.
How do I make the soup without a food processor?
Finely chop the onion and grate the carrots. That’s how my Mum and Gran made their soup before we had food processors. It’s a little bit more work but there’s no need to miss out if you don’t have a food processor.
Make Lentil Soup on the Hob, Pressure Cooker or Instant Pot
I bought my first pressure cooker when I was 19 and now have an Instant Pot which is simply an electric pressure cooker.
To make on the Hob
Bring the soup ingredients to the boil, then simmer for about 30 minutes until the carrots are cooked and the lentils have dissolved to create a thick soup.
To make in a Pressure Cooker
Put on the lid then bring up to pressure and set a timer to cook for 12 minutes, remove from the heat and release the pressure.
To make in the Instant Pot
Put on the lid. Press Pressure Cook and medium pressure and set for 12 minutes. Once the cooking is finished, leave the Instant Pot for at least 10 minutes before releasing the pressure.
Make Vegetarian Scottish Red Lentil Soup
Although ham stock is traditional you can also make Scottish Red Lentil Soup with vegetable stock cubes. This makes it suitable for vegetarians.
Healthy and Low Calorie
Lentils are full of fibre and combined with carrots and onions, this soup is a great way to fill up. It is also remarkably low in fat and calories as a generous bowl is around 200 kcal.
Make it your own
This easy recipe is my family recipe for Scottish Red Lentil Soup. However, there are many variations, for example, my maternal grandmother added grated turnip (swede) to her lentil soup. I have also seen recipes with cubes of potato and larger pieces of carrot.
I would recommend you make the soup following the recipe at least once before you start to add your own favourite ingredients. Please bear in mind I can only vouch for the recipe as written.
More Scottish Soup Recipes from Farmersgirl Kitchen
How to make Scotch Broth like a Scot is my simple recipe for a classic Scottish soup. This version is made with vegetable stock and is suitable for vegetarians.
Leek and Potato Soup is one of my favourite winter soups. It’s one of three Scottish staple soups alongside Lentil Soup and Scotch Broth that appeared on every table when I was a child.
Cullen Skink is a traditional Scottish soup made with smoked fish, potatoes, and onions. It’s the perfect soup to serve as a hearty family meal with homemade soda bread and equally at home at an elegant dinner party.
More Lentil Soup Recipes
Lamb Vegetable and Lentil Soup with Cabbage – Fab Food 4 All
Spiced Lentil, Carrot, and Roasted Tomato Soup – Tin & Thyme
Chicken, Peanut and Lentil Soup – Feast Glorious Feast
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Easy Scottish Red Lentil Soup
Equipment
- large pot or pressure cooker
- Food processor or grater
- Sharp knife
- chopping board
Ingredients
- 4 stock cubes ham or vegetable
- 3 litres water
- 600 grams carrots
- 1 large onion
- 250 grams red lentils
Instructions
- Peel the onion and wash the carrots removing the top.
- Roughly chop the carrots and onion. Place In a food processor and chop until fine.
- If you don't have a food processor then Finely chop the onion and grate the carrots.
- Put the vegetables, water, stock cubes and lentils into a large pan.
- Bring to a boil then turn down the heat and simmer on the hob for 30 minutes until the lentils have softened and merged into the soup with the carrot and onion.
In a Pressure Cooker/Instant Pot
- Bring to pressure and cook on medium pressure for 12 minutes.
Chloe Edges says
Sounds absolutely lush, I love soup made with ham stock but only ever think of ham and pea so this will make s nice change. Thanks for including a link to my lentil soup too 🙂
Janice Pattie says
You are welcome. I hope you will try the lentil soup with ham too.
Kavita Favelle says
I never think of lentils as playing a part in traditional Scottish dishes so this is really interesting! Looks warming too!
Janice Pattie says
Ah yes, Scottish food culture is all about oats and beans and barley-o with a side of root vegetables. Peasant food all the way.
Christina | Christina's Cucina says
Oh yes! One of my very favorite soups and it’s so incredibly easy to make, too! It should be a staple during winter months! 🙂
Janice Pattie says
It certainly is a staple in our house!
Lyndsay says
Perfect! I made in instant pot and used veg cubes, added lots of pepper.
Janice Pattie says
That’s great to hear, Lyndsay. Thank you so much for letting me know.
Sisley White says
I don’t think I’ve ever had lentil soup before. It sounds and looks amazing. I’m going to have to try it.
Janice Pattie says
Thanks, Sisley. I hope you enjoy it.
Kavita Favelle says
I’m not usually a fan of lentils (I know, I know, an Indian who doesn’t like lentils, it’s a shocker!) but I do like the idea of them paired with a meaty broth! Must try it!
Janice Pattie says
Do try it, Kavey. You wouldn’t even notice the lentils, they completely dissolve into the soup.
Jacqueline Meldrum says
I love lentil soup, it has to be one of my favourites. In fact I could eat a bowl right now and I’ve not had breakfast yet never mind lunch.
Janice Pattie says
It’s such a classic and for a good reason. Hope you enjoy some lentil soup soon.
Maureen Weir says
I add a tablespoon of black treacle to my lentil soup hubby loves it
Janice Pattie says
Oh gosh, I haven’t heard of that before, Maureen. Sounds like your husband has a bit of a sweet tooth!
Michael S says
Looks a great recipe, thanks! Could you suggest a replacement ham cut that would give the same flavour, as struggling to find ham hock in the current situation!
Janice Pattie says
Hi Michael, you can use any smoked ham or gammon joint or even smoked bacon. I hope you enjoy the soup.
Trevor H. says
As a substitute for hock of ham, cooking bacon will suffice, ideally the dark smoked variety. If the bacon is unsmoked, a spoonful of smoked paprika works well, which is a good addition anyway. Lentils are economical, very healthy and full of protein.
Janice Pattie says
Yes, smoked bacon is a good substitute.
Helen says
I made this at the weekend and it was fabulous! Delighted to say I also have leftovers to enjoy through the week. Thanks for the recipe 🙂
Janice Pattie says
Thank you, Helen. I’m so glad you enjoyed the Lentil Soup.
Lisa says
Thankyou for the recipe! Have it on now it smells lovely 🙂
Janice Pattie says
I’m so pleased you like it, it’s a family favourite.
NICOLA says
I’m just trying this recipe for the first time and have a couple of questions. Do you add salt and pepper at any point, or wait until serving to do that? And also can this soup be frozen? Thank you in advance. I’m excited as this was my favorite soup as a child!
Janice Pattie says
Hi Nicola, I don’t generally add extra seasoning because the ham stock cubes are quite salty. However, do taste the soup and if you feel you need more then go ahead and add it. Lentil Soup freezes really well and will keep for up to 6 months. If you can, thaw it overnight in the fridge then bring up to boiling point before serving. I have zapped frozen soup in the microwave to thaw it too, it seems to be made of stern stuff and tastes just as good. Enjoy!
NICOLA says
Thank you so much! That is good to know! The soup turned out so yummy. I am very grateful for this recipe!
Janice Pattie says
You are welcome, I’m so glad you enjoyed it.
Jon says
OK, so I decided to do it that hard way, that is, making my own stock.And being kinda new to cooking, forgive the ignorant question:
Does the stock replace the water in this recipe 1:1? Or is there another ratio, stock:water, that can be used?
Thanks for the assist to the noob like me
Janice Pattie says
Good for you! Homemade stock is always better. Yes, you replace the water with stock. I hope you enjoy your soup.