Scottish Lentil Soup Food

OLD SKOOL LENTIL SOUP

Steps:

• Boil lentils and take off residue
• Add leek & carrots & simmer for half an hour
• Add potato & simmer for another half hour
• Add stock cubes & season to serve

SCOTCH BROTH (SCOTCH SOUP)

Steps:

• Put the lamb bones into a Dutch oven or large soup pot and add 8 1/2 cups (2 liters) of water, barley, split peas and 2 teaspoonfuls of salt.
• Bring to a boil, then simmer over low heat for one hour, removing any scum which comes to the surface. Just in case you're not familiar with scumming a soup, this is what you want to remove and throw away.
• While the broth is simmering, you can prepare the vegetables.
• After an hour, the broth, barley and peas will look like this.
• Add the chopped carrot, onion, leek and rutabaga to the broth and stir. Add another teaspoonful of salt and bring to a boil. When the soup begins boiling, lower the heat and let the soup simmer for another half an hour, stirring occasionally.
• Chop/shred the cabbage while the soup is simmering.
• At this point, the broth looks like this.
• After simmering for half an hour, remove the lamb and add the shredded cabbage and continue to simmer for 15 minutes.
• This is what a vegetarian/vegan Scotch broth will look like. However, if you've used lamb, remove the meat from the bones, shred into small pieces and add it back into the soup. Add the chopped parsley and remove from heat.
• Stir well; taste and adjust seasoning. Ground black pepper is optional. Ladle into bowls while hot and serve immediately.

EASY SCOTTISH LENTIL SOUP RECIPE (WITH VEGETARIAN OPTION)

Steps:

• Finely chop the onion and leek and set aside, then chop the carrot, potato, and neep into small cubes, size dependent on how chunky you'd like the soup.
• Heat the pot and add the butter or butter alternative. Add the onions and leek and cook for about 5 minutes. Don't allow the onion to brown.
• Rinse the red lentils in cold water. There is no need to soak them.
• Add the rest of the vegetables and cook for a couple of minutes, then add the stock and lentils.
• Bring to a boil then turn down to simmer for 40 minutes. You may need to top up with a little extra water if the soup gets too thick.
• Serve with bannocks, crusty bread, or oatcakes.

SOUP MAKER RED LENTIL SOUP RECIPE

Steps:

• For this recipe, to get more taste, lightly fry the onions before adding to the pot, however it isn't necessary, Add the lentils to the cooking pot, with the chopped onion and potatoes.
• Add the stock, either up to the maximum 1600-1800g for a Soup maker or the full 1 Litre of stock if you are cooking this in a saucepan.
• Select the smooth setting for a pureed soup, or the chunky if you prefer some bits in your lentil soup. If you plan to leave your soup chunky, chop your onions and potatoes very finely before adding them to the pot.
• Serve with hot fresh bread.

SCOTTISH PEARL BARLEY VEGETABLE SOUP

Steps:

• Gently heat the olive oil in a large saucepan. Add the onion and leek and sauté for about 5 minutes until soft.
• Add the carrot, swede, tinned tomatoes, tomato paste, stock and herbs. Bring to a boil and simmer for 30 minutes.
• Add the pearl barley and cook for about 10 minutes or until soft.
• Season to taste before serving.

SCOTTISH LENTIL SOUP

Steps:

• cut up ham into bite size chunks
• dice onion and leeks.
• add oil to large soup pot and fry over medium heat until golden then add the diced ham and fry until it changes color.
• grate rutabaga and carrots (i use my food processor) add to cooking mixture
• add chicken stock paste (cubes or fresh stock can be used. if using fresh stock decrease water amount) salt, pepper and garlic powder.
• cover mixture with half of the water, stir and let simmer for 30 minutes.
• taste to see if you need to add more salt or pepper
• add red lentils and rest of the water ( a bit more water if needed ) and simmer for another 30 mins until lentils are soft.
• Can be made ahead and frozen
• Serve with thick cut home made bread and you have a Scottish favorate.

LENTIL SOUP

Steps:

• Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
• Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.