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Scottish Lentil Soup

A hearty and comforting Scottish Lentil Soup, perfect for a chilly day. This soup is packed with vegetables, lentils, and a touch of smoked ham for a flavorful and satisfying meal.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Soup
Cuisine: Scottish
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 turkey ham hocks
  • 4 large carrots 2 grated, 2 diced
  • 1 turnip 1/2 grated, 1/2 diced
  • 2 leeks finely sliced
  • 2 vegetable bouillon cubes
  • 2 teaspoons turkey ham soup base
  • 250 g red lentils about half a 16 oz bag, rinsed well in cold water
  • 1/2 cup diced turkey ham
  • 10 to 12 baby potatoes halved
  • 1 handful fresh parsley chopped yield of about 1 Tbsp (1 tsp if using dried))
  • 2 teaspoon garlic powder
  • to taste Black pepper

Method
 

  1. Cover ham hocks with water in a large saucepan and cook for 90 minutes, turning every 30 minutes.
  2. Remove ham hocks and skim off any scum/fat layers.
  3. Add carrots and turnip. Simmer for 10 minutes, until tender.
  4. Add chopped leeks and cook for another 10 minutes.
  5. Make 2 quarts of stock using the bouillon cubes & soup base. Add stock to soup.
  6. Add lentils and cook for 20 minutes, or until soft.
  7. Add in the turkey ham & potatoes. Cook until the potatoes are soft enough to cut with a fork.
  8. Add parsley, garlic powder, and black pepper to taste.
  9. Cook 10 minutes.
  10. Serve with crusty bread or rolls.

Notes

For a vegetarian version, omit the turkey ham hocks and use vegetable broth. You can also add other vegetables like celery or kale.