Traditional Scottish Lentil Soup – Easy Recipe
Just a Quick Thought First
The funny part is, I absolutely wasn’t trying to make the best lentil soup ever the first time; I was merely looking to create something warm, cheap and not totally bland. I had some red lentils in my cupboard, and a couple of sad carrots and an onion that had absolutely seen better days. It wasn’t gourmet food, definitely not the best option, but that pot of soup was the most comforting thing I had ever made. Scottish lentil soup is not gourmet; it is warm and cheap and gives that nice fullness sensation, but not heaviness. I’ve made it more times than I could ever count, and each time is a little different, but good every time!
Scottish Lentil Soup: What Even Is It?
So, if you have never had lentil soup made in Scottish style, let me explain what that means. It’s thick, not watery, and made with red lentils. Some folks toss in a leek or celery if they’ve got one lying about. Some add bacon or ham, but the vegetarian version is just as satisfying. You can also follow this simple Scottish lentil soup recipe for another take on the classic.
It’s not spicy or bold. It’s gentle. Earthy. A little sweet from the carrots. It fills your house with that “real food is cooking” smell.
You’ll find this soup being made in Scottish households from the Borders up to the Highlands. It’s sort of a recipe that is not really a recipe with exact measurements-it just comes together. That’s part of why I love it so much. Carrots, onion, and stock. For another classic Scottish favourite, try this traditional Cock-a-Leekie soup.
Traditional Scottish Lentil Soup Ingredients – A Bit Loose, to Be Honest
Here’s roughly what you need. Don’t stress if you’re a bit short on something. This soup is pretty forgiving.
- Red lentils – About 1½ cups. Give or take.
- Carrots – Two or three medium ones. Chopped however you like.
- Onion – One large or two small.
- Garlic – One or two cloves. If you like garlic, go wild.
- Leek or celery (optional) – I add them when I have them.
- Vegetable or chicken stock – About 1.5–2 litres. Stock cubes are fine.
- Bay leaf (optional) – Subtle, but adds a bit of depth.
- Salt and pepper – Always.
How I Make This Recipe (And Honestly, I Don’t Measure)
Here’s how the process usually goes for me. It’s not precise. It’s just… the rhythm I’ve settled into.
Step 1: Prep your veg.
Chop up your onions, carrots, garlic, and celery or leek if you’ve got ‘em. Nothing needs to be pretty. Just aim for “smallish.”
Step 2: Sweat the base.
In your biggest pot, heat a splash of oil or a knob of butter. Add the onion, garlic, and leeks/celery and sweat for a couple of minutes. Don’t let it brown, just sweat it down a little. It’s already going to smell great.
Step 3: Add carrots.
Throw in the chopped carrots and stir them all around. Let it cook together for another five-ish minutes.
Step 4: Go in the lentils.
Rinse them well first! Red lentils get dusty. Then toss them in the pot. Give everything a good stir.
Step 5: Pour in your stock.
Cover everything with your hot stock. I usually eyeball this. Enough that everything’s submerged and there’s a bit extra to simmer. Add a bay leaf if you’ve got one. If you’re using bacon or a chunk of ham, now’s the time.
Step 6: Letting it simmer.
Allow to simmer, then reduce the heat. Let it simmer for 30 – 40 minutes, stirring occasionally, and definitely don’t forget to stir it sometime during the end, because it is thick and may stick.
Step 7: Blend (or not).
When the lentils and veggies are soft, decide what texture you’re after. I like to blend just part of it with a hand blender, so it’s thick but still has some bite. You can leave it chunky or go full smooth, totally up to you.
Step 8: Taste, season, serve.
If using the bay leaves, then fish it out and add salt as well as black pepper to taste. Sometimes I toss a squeeze of lemon juice to finish it off; it just wakes everything up. And there you go. Done.
A Few Things I’ve Learned About This Soup Recipe
- Take your time. Don’t rush the veggie base. That’s where the flavor builds.
- Don’t overcook the lentils. They break down fast. If you leave it too long, it gets mushy.
- If it gets too thick, just add a bit of boiling water or more stock.
- Make it ahead. It genuinely tastes better the next day.
Variations I’ve Tried With The Soup Recipe
- With bacon or ham: Adds a smoky depth. Great if you’ve got leftovers.
- Add barley: A small handful makes it extra hearty. Cook it a bit longer.
- Make it spicy: A dash of chili flakes or smoked paprika gives it a different twist.
- No garlic? No big deal. Still good.
- Add spinach at the end: Stir in a handful just before serving. Good way to use it up.
Storage & Leftovers (This Soup Is a Lifesaver)
- Fridge: Keeps well for up to 4 days. Gets thicker as it sits.
- Freezer: Cool it completely, freeze in portions. Reheats well.
- Reheating: On the stove at a low temperature with a bit of water to loosen it up. Or if you’re using a soup maker, you can whip up something like this creamy tomato soup in a soup maker just as easily.
What Do You Eat Lentil Soup With?
Whatever bread you’ve got. Crusty is great, buttered toast is perfect. Even crackers or oatcakes work. I once had it with a cheese toastie, and I swear it was one of the best lunches I’ve ever had.
It’s also great in a mug if you’re eating while doing other stuff (I’ve done that too—no shame).
Is It Healthy?
It’s not just cozy—it’s good for you too.
- Low fat unless you add meat or go wild with butter
- Super filling without being heavy.
It’s basically comfort food that happens to be good for your body, too. Win-win.
A Few Mistakes I’ve Made
- Forgot to rinse the lentils. The soup got cloudy and a bit gritty. Won’t do that again.
- Used too much salt early on. Then added salty stock cubes. Big mistake.
- Blended too much. Turned into baby food. Still tasty, but lost the texture.
- Didn’t stir it enough. It stuck to the bottom and burned. Had to scrap it. Sad day.
Final Thoughts:
If I’m being honest, this soup isn’t impressive at first glance. It doesn’t have fancy garnishes or bright colors. But it’s one of those meals that just feels good. It’s food that takes care of you.
It’s the pot you make when the rain won’t let up. Or when you’re tired, broke, or just want something that makes you feel like you’re sitting at your grandma’s table again.
Try it once. I really think it’ll become part of your regular routine, just like it became part of mine.
FAQs
Do I have to use red lentils?
Yes. Well, you can use others, but they cook differently and don’t break down the same. Red ones give you that creamy, thick soup.
Can I leave it chunky?
Absolutely. Blend none of it if you prefer a stew-like feel.
Is it vegan?
Yep, as long as you don’t add meat and use veg stock.
Can I use water instead of stock?
You can, but it’ll be a bit bland unless you add seasoning. A stock cube really helps.