Description
Traditional Scottish Lentil Soup made with ham hocks, red lentils, and root vegetables. This filling family favorite is ideal for cold fall evenings and winter days, served best with crusty rolls and butter.
Ingredients
Scale
- 2 ham hocks
- 4 large carrots, 2 grated and 2 diced
- 1 turnip, half grated and half diced
- 2 leeks, finely sliced
- 2 vegetable bouillon cubes
- 2 teaspoons ham soup base
- 250 g red lentils, rinsed
- 1/2 cup diced ham
- 10 to 12 baby potatoes, halved
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons garlic powder
- Black pepper to taste
Instructions
- Cover ham hocks with water in a large saucepan and cook for 90 minutes, turning every 30 minutes
- Remove ham hocks and skim off any scum or fat from the surface
- Add carrots and turnip and simmer for 10 minutes
- Add leeks and cook for another 10 minutes
- Prepare 2 quarts of stock using bouillon cubes and soup base and add to the pot
- Add lentils and cook for 20 minutes until soft
- Add diced ham and potatoes and cook until potatoes are fork tender
- Stir in parsley, garlic powder, and black pepper
- Cook for an additional 10 minutes and serve hot
Notes
- After removing ham hocks, allow them to cool before removing meat from the bone and adding it back to the soup
- Chopping and grating vegetables in advance makes cooking easier
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Simmering
- Cuisine: Scottish
Nutrition
- Serving Size: 2 cups
- Calories: 144
- Sugar: 4 g
- Sodium: 387 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 17 mg