Scottish Lentil Soup

Name: Scottish Lentil Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Scottish
Ingredients: 600 g smoked ham hough; 300 g red split lentils; 2000 ml cold water; 2 medium brown onions; 3 medium Carrots; 150 g neep; 1 medium leek; 0.5 tsp freshly ground black pepper; 2 tbsp fresh flat-leaf parsley

A comforting, thick Scottish soup made with red lentils, sweet grated root vegetables, and savoury ham hough simmered until richly flavoured.

🇬🇧United Kingdom· Fife and Tayside

Prep: 20 min
Cook: 90 min
Total: 110 min
Servings: 6
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 9 gathered

Servings

600 g smoked ham hough — cured ham shank, rinsed
300 g red split lentils — rinsed in cold water
2000 ml cold water — for boiling the stock
2 medium brown onions — finely chopped
3 medium Carrots — peeled and coarsely grated
150 g neep — swede, peeled and coarsely grated
1 medium leek — washed and finely sliced
½ tsp freshly ground black pepper — to taste
2 tbsp fresh flat-leaf parsley — finely chopped for garnish

Equipment

•Large stockpot
•Chopping board
•Chef's knife
•Box grater
•Slotted spoon

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 9 g
carbs: 38 g
fibre: 9 g
protein: 26 g
calories: 340 kcal

Instructions

1
Place the rinsed ham hough into a large stockpot and pour in the cold water.
2
Bring to a boil on the hob over high heat, skimming any foam from the surface.
3
Lower the heat, cover with a lid, and simmer gently for 60 minutes until the meat is tender.
4
Lift the ham hough out of the pot using a slotted spoon and place on a board to cool.
5
Add the rinsed red lentils, chopped onions, grated carrots, grated neep, and sliced leek to the pot.
6
Stir well and simmer uncovered over medium-low heat for 30 minutes until the lentils dissolve into a thick soup.
7
Strip the meat from the cooled ham bone, shred into bite-sized pieces, and discard the bone and excess skin.
8
Stir the shredded ham back into the simmering soup until heated through.
9
Season with black pepper, taste before adding any salt, and stir in the fresh parsley before serving.

Chef's tips

Grate the carrots and swede using a box grater so they melt effortlessly into the cooking lentils. Avoid adding extra salt until the very end, as the cured ham hough releases plenty of seasoning naturally into the stock.

Ingredient substitutions

smoked ham hough → 200 g thick-cut smoked bacon lardons or vegetable stock for a vegetarian version
neep → an extra large carrot or parsnip

Storage

Cool completely and store in an airtight container in the fridge for up to four days or freeze for up to three months.

Reheating

Reheat gently in a saucepan over medium-low heat on the hob, adding a splash of water if the soup has thickened too much.

Common mistakes to avoid

•Adding salt before tasting, which can make the finished soup overly salty from the ham hough.
•Boiling the soup vigorously after adding the lentils, which can scorch the bottom of the pot.
•Chopping the root vegetables too coarsely rather than grating them, which prevents the classic smooth, thick texture.

Serving suggestions

Serve hot in deep bowls alongside thick slices of buttered crusty bread.Pair with traditional Scottish oatcakes and mature Scottish cheddar.Enjoy reheated the following day for a thicker consistency and deeper flavour.