Easy Scottish lentil soup is the authentic healthy red lentil soup from Scotland. This simple soup is filling, comforting and perfect for cold weather days!
Folks I know you're just going to love my easy Scottish lentil soup today.
Soups like this lentil soup are a staple here. They always have been and I stake my reputation on saying they always will be.
This is the basic lentil soup. It's a beautifully tasting filling soup. Just the thing to warm your soul.
Feel free to add your own twist to it. Perhaps with different vegetables or some chilli flakes.
Personally I don't think it needs anything else or any changes. After all this is something I've grown up with.
You can make this soup using stock cubes or you can make it using a ham hock (ham bone).
Both methods I've included in the recipe card below.
If you can get a ham hock it's certainly worth the effort for the richer, fuller flavour you'll get.
However, stock cubes will do a pretty decent job as well.
I know that this soup recipe takes a little longer to cook than some of my other recipes but it's worth it I promise you.
I always remember my gran's house in Dundee having a pot of this lentil soup on the go continiously when I was young.
Then it carried on in my mum's house too. It still does to this day.
So I feel I have an obligation to keep this recipe going and to share it with you folks today.
Enjoy!
Why This Scottish Lentil Soup Is Good For You
- Lentils are an excellent source of protein, fibre, vitamins and minerals.
- A diet rich in pulses (lentils) is said to reduce the risk of heart disease and cancer.
- Lentils are low fat and therefore make a great addition to any weight loss plan.
- Lentils help to lower cholesterol levels.
- The vegetables in this lentil soup contribute towards your recommended 5 a day.
For This Lentil Soup You May Need….
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
If you do click through, then thanks for being a part of Neil’s Healthy Meals!
Equipment
This is the set of pans I recommend for cooking with.
The set includes 16, 18, 20 cm saucepans, 1 x 14 cm milk pan and 1 x 24 cm fry pan.
The pans are suitable for all hobs including induction.
They come with a 1-year guarantee which can be extended to a 10-year warranty when you register the product.
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Love My Homemade Lentil Soup? Then Try These Other Scottish Soup Recipes!
- A healthier Scottish leek and potato soup. Still as deliciously creamy and smooth tasting as the original but as it’s not made with butter or cream, it’s so much more healthier!
- Scottish vegetable soup is packed full of healthy seasonal veggies that combine together to produce a fantastic unique flavour. This delicious bowl of goodness will hug you from your head to your toes!
- Scottish pearl barley vegetable soup is delicious and filling. This thick, comforting and easy soup recipe is packed full of flavour and hearty goodness!
- This easy slow cooker Scotch broth recipe is a classic hearty vegetable soup that's both delicious and filling!
- Scottish cock-a-leekie soup is a staple in most Scottish homes. This is an easier quicker version than the traditional recipe taking less than an hour to make!
Watch the short video I made to show you how to make this delicious easy Scottish lentil soup. It shows you how easy it really is!
Easy Scottish Lentil Soup Recipe
This delicious and filling Scottish lentil soup is great at any time of the year. It makes a satisfying and filling lunch.
You could pair this lentil soup with crusty bread or make your own wholemeal bread. Perfect for dunking and wiping up the last few drops!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Easy Scottish Lentil Soup Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Ingredients
- 250 g red split lentils rinsed and drained
- 2.0 L Water
- Ham bone or 2 ham stock cubes
- 2 medium sized carrots peeled and diced
- 1 small turnip (swede) peeled and diced
- 2 medium onions diced
- 2 medium potatoes peeled and diced
- Salt and freshly ground pepper
Instructions
- Place the lentils, water and ham bone into a large saucepan. Or, if using ham stock cubes make up stock with the cubes and 2L boiling water and add to large saucepan.
- Allow to simmer for 1 hour. Skim the surface of the water to remove the layer of froth if using ham bone. Remove the ham bone.
- Add all the diced vegetables and allow to simmer for a further 30 minutes until tender.
- Season to taste & serve
David @ Spiced
I love family recipes like this one! There's just something so fun and comforting when you return to the old favorites, right? It's definitely soup season here now. It's been chilly and rainy a lot lately, and nothing cheers you up like a good bowl of soup! This lentil soup sounds delicious, my friend. Yum!
Neil
Thanks David. It's a simple soup recipe and sometimes simple is best isn't it? 🙂
Ben|Havocinthekitchen
Lentils are certainly my kind of comfort food, and this soup is my regular way to enjoy it. I also do like turnips, but I've never used it in soup (And I honestly know just a few ways to use it. So thank tou for introducing a new way!)
Neil
You're welcome Ben. And I see that you call turnips, "turnips" as we do here in Scotland too. And not swede! 🙂
Linda B
Do you have the fat content for this soup please per serving? Also, turnip (swede) which is it as we use both in the U.K.. Is it either or?
Neil
Hi. The fat content is in the nutritional label under the recipe card. I'm in the U.K. and you can use either a swede or a turnip. I use a turnip because that is what my granny used to use in this Scottish family recipe. But either is fine. 🙂
Jeff the Chef
I love your vegetable choices. This sounds like a delicious soup, indeed.
Neil
Thanks Jeff. It's a delicious and much needed soup at this time of year. 🙂
Ron
As lentils are a pantry item here in our house and we love soup, this is perfect. I love the idea of the kålrot (we don't call them swedes here) in it. I've never tried it. We will have to put this one in our soup list.
Neil
So you call turnips, kålrot. Interesting! We actually call them neeps in Scotland. But I kept the recipe referring to them as turnips or swedes so that I didn't confuse anyone!
Yes, you would love this soup Ron. And in a country like yours similar to the cooler climate here in Scotland it's just perfect! 😀
Anne
My dad made this every Sunday from October to March, although we added celery instead of neeps! I have a pot bubbling away gently on the stove but can't wait to try the sweet potato and leek with rosemary recipe next week. Thank you 🙂
Neil
Thanks for your comment Anne. I think my Gran added neeps because that was more readily available throughout winter and she also grew it in her garden too. Enjoy the other soups! 🙂
Laura
This reminds me of my Mum's recipe - she cooks this every Autumn/Winter and it's delicious, especially the neeps! Thanks for sharing your own family recipe!
Neil
You're very welcome thanks for taking the time to comment on my recipe Laura! 🙂
Fawn
Would this be ok to keep in the fridge for a while so my family could eat it for lunch for a few days.
Neil
Hi Laura, sure this soup will be fine to keep in the fridge for 2 - 3 days in a sealed container.
Iain
Love Lentil soup - I buy mine from Asda nad ALdi (pretty good). I do make soup but never made lentil.
From a Dundonian who loves soup
Neil
Hope you get a chance to make this lentil soup Iain. It's delicious!
Thanks for taking the time to comment and rate my recipe. I really appreciate that. 🙂
Lu
This really is a taste of home. My mum used to make this for us growing up. I have a pan on the go now and will be devouring some with crusty bread for lunch. We always have a parsnip in ours too.
Neil
Hi Lu! I'm so glad you like my recipe. Thank you for taking the time to comment and rate my recipe too. Yes, adding some chopped parsnip in is a great idea! Yum!
George
I am from the north east of Scotland and have made lentil soup the way my mother did for many years now. The recipe is more or less the same as yours but she would take the carrots and neeps out when soft, mash them up with a fork (the days before blenders) and put them back into the pan. Also depending on finances I suppose, she would also add some cream to the pan to make Cream of Lentil soup. When I make it myself nowadays I cut the lean meat from the shank into small pieces and add it to the pan before serving.
Neil
Thanks for your comment George. I can't remember my mother or gran ever adding some cream to the lentil soup. I like that twist! I'll certainly give that a go sometime in the future when I have some leftover cream.
Julie
Made this and it was delicious! Thanks for the fab recipe 🙂
Neil
So glad you enjoyed it Julie! And thank you for taking the time to rate and comment on the recipe too!! 😀
Catherine
Made this today and it was delicious. I added another ham stock cube though but loved x
Neil
Hi Catherine, thanks for taking the time to comment on and rate my recipe. I really appreciate that! 😀
Les Donkin
One of the best lentil soups i have tasted...i tried that in my new pressure cooker and and only gave it 10 minutes gave my sister half of it,later on she phoned me for the recipe PS i added 2 rashers of smoked bacon chopped up
Neil
Glad you liked it Les! Thanks so much for making my soup and taking the time to comment too.
Alison
This is the Lentil Soup recipe I have been searching for!! Made it yesterday using a small piece of Gammon which I chopped up finely and stirred into the soup. Best lentil soup I have ever made - thanks for the recipe!
Neil
Glad you like the soup Alison! Thanks so much for taking the time to comment too! 😀
Kathy
Sounds delicious, am going to try as soon as I can get to the grocery store for supplies. Here in Canada, we call those rutabagas -- turnips are quite similar but smaller, less sweet and with lighter coloured flesh. Rutabagas are coated in wax so that they can be stored all winter. I never thought of adding any to lentil soup, can't wait to try that.
Neil
Thanks for the lesson on rutabagas Kathy. If I'm ever in Canada I'll certainly make sure I give them a try! Enjoy my soup recipe and thanks for taking the time to comment!
wendy
Just like my Mum's recipe which I'd forgotten how to make properly. She always had a big pot on when family came to visit. We have all carried on the tradition now. My one year old niece gets so exited when she has a taste of this. Thanks.
Neil
Thanks Wendy! My gran always had a pot of this on too when we visited at weekends. Glad you are carrying on the tradition and that your one year old niece likes it too!
Karen Ford
This is my go to Lentil Soup, Just the right ratio of vegetables, I reduce the amount of lentils slightly but wouldn’t make any other Love it!
Neil
Glad you like it Karen! Thanks so much for taking the time to make and rate my recipe. 🙂
andrew penman
my mum tried to make ther version the other day as she is from dundee but couldnt quite remember she uused a smoked ham hock and it it came out very salty could the reason be that it was smoked caused this
Neil
Hi Andrew, yes that could be the reason. I would not and haven't used a smoked ham hock before to make this.
LYNDA
So I've just bought a smoked ham hock, as we don't get ham stock cubes here (Vancouver Island, BC) will this be OK if I don't add salt, how can I avoid the saltiness?
Neil
Hi Lynda. I would not recommend using the smoked ham hock in this soup until you've removed the excess saltiness. I did a quick google search there and to remove the saltiness from the ham hock it says "Soak it in water. You can soak a ham for up to 72 hours to remove the saltiness. The longer you soak it, the less salty it will be.
If soaking the ham for more than 4 hours, make sure you change the water regularly. Replace the water every 2 hours to reduce bacteria growth." Hope this helps!
Lynda
Yes thank you for taking the time to search this, I will presoak.
andrew penman
THANK YOU FOR THAT ADVICE NEXT TIME ILL USE A PLAIN ONE CHEERS
Neil
You're welcome. Hope you enjoy it! 🙂
Donna Stevens
For those of you using an actual hock, or a smoked hock .... pre-soak it overnight before hand will take away some of the salt. Just mind to use fresh water to make the soup. Also adding additional potato works if its still a wee bit too salty for taste. By the way, a hock is NOT just a ham bone ... it's the whole joint, skin an all. This is part of being thrifty when you boil the hock and make the soup, and then use the ham for another meal, although adding some shredded bits of ham to the soup is good too.
Neil
All good points Donna. Thank you! 🙂
Mery
Hi Neil, thanks for the recipe. This soup tastes exactly like the one my wee mammy used to make....takes me right back! Delicious:)
Neil
Thank you Mery! So glad you made and enjoyed it. Thanks also for taking the time to rate and write a comment. I really appreciate that. 🙂
Gerry McDonald
Hi, Neil. My very first homemade lentil soup will be ready in 30 mins. I followed your instructions almost to the letter. It smells wonderful. If this works, I'll be doing leek and potato at the weekend. I'll keep you posted. Good luck and thank=you. Gerry from Kirkintilloch.
Neil
Hi Gerry, you definitely chose the right soup to make as your first homemade lentil soup! Hope you enjoy it and thank you too for taking the time to rate and comment on my recipe. The Leek and potato one is really special too. Oh and I've got another soup recipe coming tomorrow so you might want to check back for that, or better still subscribe for updates! Cheers and thank you again from Neil in Glasgow!
Gerry McDonald
Hi Neil. The soup is delicious. Only downside was I slightly burnt it. It was still lovely and I'll eat it all myself anyway. I was conscious of the temperature and stirring but evidently not enough. The smell was amazing until I went to turn off the gas and I smelled it. It's still delicious but I want to get it right next time. If something is worth doing, it's worth doing well! Thanks, Gerry.
Neil
Not too worry Gerry. It's probably only the bottom that burnt, the lentils can do that if the heat is too high and they're not stirred enough. But like you say, next time it'll be perfect! Thanks again! 🙂
Gerry McDonald
Hi Neil
Finally got around to making another (First Ever) pot of delicious lentil and veg soup. Followed your instructions to the letter. Lots of stirring, and low heat. Absolutely delicious. Next week I'll try the leek and potato. Thanks again! Gerry.
Neil
Hi Gerry, sounds as if you've got the soup nailed now. Glad it worked out for you and I hope you enjoy the leek and potato one just as much! Thanks again for taking the time to comment and rate my recipe. It means a lot.
Samantha Whitehead
My mum used to make this and we are all missing it. Never quite knew what she put in it but it was delicious soul food. Always tasted better second day but we could never wait that long! Just need to track down a ham hock and then will give it try. Thanks for posting x
Neil
It's great soul food Samantha. I totally agree with you there. Thanks for your comment. This soup is best made with a ham hock, but as in the title, I also made it with just ham stock cubes to make it as easy as possible. So if you can't get a ham hock then do try it with stock cubes. You won't regret it!
Frank | Memorie di Angelina
Sounds so tasty and comforting, Neil, for these chilly late autumn evenings! I adore lentils and this sounds like a lovely way to enjoy them.
Neil
Thank you Frank. It's a really popular soup from my country! Particularly good and much needed at this time of year. 🙂
Melissa williamson
Ive never made it with onion before, my mum and gran always used leeks. Will need to give it a try!
Craig Copeland
My Mum is from Liverpool and my siblings and I grew up on bowls of Scouse. However, she made us all plenty of delicious soups as well with lentil being one of my personal favourites. Your recipe tastes exactly like how she used to make it. It's like taking a trip down memory lane. It tastes so good I could literally eat this stuff every day! Thanks for the fabulous recipe Neil!
Neil
You're very welcome Craig. Thanks for taking the time to make, rate and comment on my recipe too. I'm glad this one brings back good memories for you. It does exactly the same for me every time I have it too. 🙂
Mary
I've made the lentil soup several times now. I give some to my siblings as it's almost as good even if I do say so myself as the soup my wee beautiful mum used to make when she as alive. Great soup that brings back beautiful memories. I use stock cubes but my mum always used a ham hock so she'd probably disapprove of my choice. Thank you for sharing this wonderful recipe.
Neil
Thank you very much for your comment Mary. Like your mum, this is my mums soup recipe too. And I think it's perfectly fine to use stock cubes (I often do) because sometimes it's really difficult to get a ham hock, isn't it?
Liz Davenport
Hi, Neil! I just found your great website recently, and have made the Scottish red lentil soup four or five times already! In fact, I made it for dinner tonight. We are having a couple of unusually cool days for this time of year in Southern California (about 30 minutes drive from downtown Los Angeles) so the soup was extra delicious tonight (although it always is). Thank you for sharing your awesome recipes!
Neil
Hi Liz, thanks so much for taking the time to make, rate and comment on my recipe. I'm very happy that so many people enjoy this recipe family recipe of mine wherever they are in the world! Thanks again!
Lauren Stewart
Hey Neil! Saved and so excited to make this 😁. If I was making in a slow cooker do you know long long the cooking time would be roughly? Thank you ❤️
Neil
Hi there Lauren! Thank you so much for your enthusiasm! Unfortunately, I don't have information on slow cooker times for this recipe. As it's a traditional recipe that I've always made in a saucepan I've never made it in a slow cooker. Sorry!