Lentil soup which is a real favourite of many the world over. My husband who is Scottish, is a huge fan of this soup. He is insistent that it has to have a ham hock in it, which I have to agree does impart some lovely flavour. If you are using ham hock, then go easy on the salt as the meat flavours the dish significantly.
I know in Scotland they enjoy this as a starter, but I always have to have the smallest of portions, as I find it real filling.
If you are vegan or vegetarian then if you omit the ham hock, it will taste fine without it. Lentils are a great source of fibre which help to lower cholesterol, and are also good at helping regulate blood sugar levels. Not only that, but they contain seven important minerals and B vitamins. So not only is this dish tasty, but it has some great health benefits too!
This soup freezes well too. I only know this because I made far too much on one occasion and so rather it go to waste, I put it in the freezer. There was no compromise in the quality either.
Another admission, is that I once made some steamed dumplings and added them too. My goodness it was good. A bit calorific but very tasty.
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Lentil Soup Recipe
- Total Time: 38 Minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
Lentil soup which is a real favourite of many the world over. My husband who is Scottish, is a huge fan of this soup. He is insistent that it has to have a ham hock in it, which I have to agree does impart some lovely flavour. If you are using ham hock, then go easy on the salt as the meat flavours the dish significantly. However, you can just omit this, if you are vegan or vegetarian.
Ingredients
- 340 g red split lentils
- 1 tbsp oil
- 1 small cooked ham hock.
- 2 medium onions, finely diced
- 3 carrots, diced.
- 3 sticks celery, finely chopped
- A good couple of handfuls of diced swede/turnip
- 1 clove of garlic finely chopped
- 1 bay leaf
- 1.5 litres of hot vegetable stock
- Salt and freshly ground black pepper
Instructions
Soften the onions, carrot, swede/turnip, garlic, bay leaf and celery in a heavy based pot over a medium heat for around 3 minutes, ensuring you keep stirring. Then add the lentils and ham, followed by the hot stock. Simmer gently for 30 mins.
Remove the bay leaf and carefully remove the ham hock. Take the meat from the bone and stir it gently through the soup. It is lovely served with warmed bread.
Notes
You can omit the ham hock if vegan or vegetarian
- Prep Time: 5 minutes
- Cook Time: 33 Minutes
- Category: Dinner
- Method: Stove
- Cuisine: British
Nutrition
- Serving Size: 1/4
- Calories: 523
- Sugar: 13.9
- Sodium: 1125.7mg
- Fat: 7.1g
- Saturated Fat: 1.3g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 92.7g
- Fiber: 15.5g
- Protein: 27.2g
- Cholesterol: 2.7mg