Prep 20 mins
Cook 1 hr
Classic central Scotland recipe i learned from my mother in law and adapted it to my way of cooking.
- 226.79 g ham
- 1 large leek
- 1 medium onion
- 10 large carrots
- 1 medium rutabaga
- 354.88 ml red lentils
- 1182.5 ml water
- 29.58 ml olive oil
- 29.58 ml chicken stock paste
- 4.92 ml salt
- 4.92 ml pepper
- 2.46 ml garlic powder
- 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.
OUTSTANDING as can be!<br/>Made this for a Scottish castle theme party and EVERYONE raved about it...so thank you from me!<br/>REALLY great soup, economical too!<br/>Freezes well...people were coming back for more...WHOO HOO!!!
Very nice!!! I subbed grated turnip ofr the rutabaga and green onion tops for the leek. Smells so good cooking! Made for the Scottish leg of the GB Forum's Tour of the Isles.