Lentil Soup | Traditional Scottish Recipe

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Welcome back to What’s For Tea. Today I made a lovely big pot of lentil soup…if you wanted to keep this vegetarian, just leave out the bacon 🙂 REALLY tasty this one and lovely with crusty bread at the side.

Everything I used will be listed below incase you want to make these for yourself. Thanks for stopping by,

-Cheryl x

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What I used – Makes 6 good sized bowls of soup

200g (7 oz) Smoked bacon lardons (or 8 rashers chopped up)
2 Medium onions peeled & roughly chopped
Half a swede peeled & chopped
2 Medium carrots peeled & chopped
200g (7 oz) Split red lentils (rinsed a few times in cold water)
1 Tablespoon of rosemary (optional)
2.6 pints (1.5 Litres) of Vegetable or chicken stock
Salt & Pepper to taste

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[Music] [Applause] [Music] Hello there folks and a very warm welcome back to What’s for Tea. It’s lovely to see you all again and thanks for popping over just to check out this week’s archive recipe. And I do hope that I find you very well as usual. This one is from about four or five years ago. And we’re just now, I think, getting into proper soup weather. It’s getting a wee bit chillier now, but I could eat this all year round. It’s just a lovely traditional recipe. I don’t know anyone that doesn’t like a good bowl of lentil soup. So, let me pass you on to me from a few years ago and I will catch up with you at the end. There really aren’t that many ingredients, but you know what? See, when all these flavors are combined and it’s cooked, I you will struggle to find a nicer bowl of soup. And I’m being completely honest with you. I don’t think I’ve ever met anyone that doesn’t like a good bowl of lentil soup. If you’re vegetarian, you know, or if you want to keep it vegetarian, just leave out the bacon. You don’t need to use the bacon, but in my opinion, it gives it a lovely rich smoky flavor. So, I think it’s a must, but you don’t need to use it, you know, if you really don’t want to. And for stock, I’m just going to be using vegetable stock just from these cubes, but you can use ham stock or chicken stock, whatever you like, but I am using vegetable stock. And the bacon I am using is this one. Now, you’re going to need about seven or eight standard rashers, which is about the bulk of this pack. I think I had one slice left over. And all you want to do is, you know, chop that up nice and small. But we are going to be blending it, so it doesn’t really matter. I’m also using half of a swede. I’ve just peeled that and chopped it up. And one large onion or two smaller onions if you don’t have a big one. And two large or medium to large carrots. Again, you just want to peel them and chop them up. And I’m going to be using 200 g of split red lentils, but you can use whatever lentils you prefer. And for seasoning, all we’re going to use is some salt and pepper. You do want to make sure your lentils are well rinsed. You know, to get off that white scum, so you might have to do that a couple of times. Set those to the side. And you want to get your pan nice and warm. And pop in the oil of your choice, followed by your bacon. You just want to, you know, cook your bacon until it’s starting to color around about the edges. Once you’re happy, you can pop in your onion, followed by your carrots, and obviously your swede. Now, you want to let these soften for about 5 minutes. So, just pop your lid back on and give them maybe 5 to 10 minutes just to soften up a good bit before you add your liquid. So, this was me after 10 minutes. And I’m going to pop in my stock, followed by a couple of pints of warm water. And then the lentils. You just want to give everything a good stir together. Simple. It really, really is. And at this stage, I’m going to add some salt and pepper. But like I said, this will be completely up to you how much you like to use. But I wouldn’t skip the white pepper because that does give a wee bit something special. So pop your lid on and you just want to simmer this for about half an hour. And when you come back, I mean, you can actually eat it like this if you prefer. You know, it’s basically made at this point. You can pop in bay leaves or herbs or whatever you like. But I really don’t think this soup needs it. You know, whether smoky richness of that bacon and your onions and your lentils. It’s just got a beautiful texture and flavor. But I am going to blend this a wee bit, but not completely because we do like, you know, we chunky bits still floating around in there. So, I don’t like a completely smooth soup or not this kind of soup anyway. I do like a nice smooth tomato soup. But I think if you’re going to have a lentil soup, you do want the we chunky bits still in there. And I’m just going to finish that off with some parsley and some shredded ham. But again, that is completely optional. Not something I do very often. Yeah, absolutely delicious. and we just had a couple of rolls on the side with some crisps. So, do let me know what you thought of that one. That is one of my favorite soup recipes. Like I said in the beginning, you know, I don’t know anyone that doesn’t like a good bowl of lentil soup. So, do give it a go if you haven’t tried something similar already. And a huge thank you as usual to the supporters of the channel over on my Patreon page and to the channel members here on YouTube as well. for you all for watching, leaving your lovely comments, those that share the videos, who have bought me a coffee, and those that have left a super thanks donation on the channel as well. It’s all very much appreciated, and I will catch up with you during the week for another we video or three back here on What’s for Tea. So, until you choose to join me again, have a wonderful rest of your day and bye for now. Bye now.