Scottish Red Lentil Soup
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Scottish Red Lentil Soup

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Dish, Side Dish, Soup
Cuisine: Scottish
Servings: 6 Servings


  • 2 Tbsp olive oil
  • 2 carrots sliced
  • 1 celery stalk with leaves chopped
  • 1 small turnip or rutabaga diced into small cubes
  • 1 large onion (or 2 small onions) diced
  • 32 oz Vegetable Stock
  • 8-10 cups water or beef/chicken stock less water/stock for a thicker soup
  • 1 1/3 cups red lentils soaked and rinsed
  • Kosher or Sea Salt to taste
  • Black Pepper freshly ground


  • Place the red lentils in a bowl and cover with about an inch of water, set aside;
  • Put the measured water and or Vegetable stock in a large soup pot, with a teaspoon of salt. Bring to boil (skim any scum off that rises to the top) then let it simmer.
  • In a medium frying pan, saute the onion, carrots, celery and turnip/rutabaga in the olive oil for about 6 or 7 minutes on medium heat. Remove from the heat.
  • Add the red lentils and the sautéed vegetables, and another teaspoon of salt; stir well and let simmer for about 30-45 min or until lentils are tender.
  • Season soup with salt to taste and freshly ground pepper.