Looking for a hearty, comforting soup with a little Scottish charm?
Save This Recipe!
This Scottish-Spiced Lentil Soup is packed with warmth from smoked paprika and cumin, made creamy with a touch of double cream, and loaded with sweet root vegetables. It’s perfect for chilly nights and tastes even better the next day!
Why You’ll Love It:
- Full of Flavor – A blend of cumin, smoked paprika, and bay leaves gives it a rich, warming taste.
- Nutritious & Hearty – Packed with protein from red lentils and fiber from root veggies, this soup is as healthy as it is filling.
- Super Simple – No fancy techniques or hard-to-find ingredients—just wholesome, delicious food.
- Great for Meal Prep – This soup keeps well in the fridge and freezes beautifully.
Ingredients:
- 1 tbsp olive oil or butter (for sautéing)
- 1 large onion, finely chopped
- 1 leek, sliced
- 2 carrots, diced
- 1 small swede diced
- 3 garlic cloves, minced (or 1 tsp garlic granules)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 bay leaves
- 1 cup (200g) red lentils, rinsed
- 1.5 liters chicken stock
- Salt & pepper, to taste
- 100ml double cream
Prepping & Cooking Time:
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Instructions:
1 Sauté the Aromatics:
Heat the oil or butter in a large pot over medium heat. Add the chopped onion, leek, and carrots. Cook for 5-7 minutes, stirring occasionally, until they soften and start to release their natural sweetness.
2 Add the Spices:
Stir in the garlic, cumin, smoked paprika, and bay leaves. Cook for about 1 minute, allowing the spices to bloom and become fragrant. This step builds a deep, rich flavor.
3Simmer the Soup:
Add the swede, red lentils, and chicken stock. Stir well, bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and let it cook for 25-30 minutes, stirring occasionally, until the lentils are soft and the vegetables are tender.
4 Blend (Optional):
If you prefer a smooth soup, remove the bay leaves and blend the mixture with an immersion blender. If you like it chunky, simply mash some of the vegetables with a spoon to thicken the broth.
5 Add Cream & Seasoning:
Stir in the double cream and season with salt and pepper to taste. Let it simmer for another 2-3 minutes to fully incorporate the flavors.
6Serve & Enjoy:
Spoon the soup into bowls and finish with a drizzle of cream or a sprinkle of fresh herbs. For extra texture, top with crunchy sourdough croutons—or, if you’re feeling indulgent, crispy pancetta. Serve alongside crusty bread for the ultimate cozy meal!
Pro Tips:
- Rinse the Lentils – This helps remove excess starch and keeps the soup from becoming too thick or gummy.
- Adjust the Thickness – If the soup is too thick, add a little more stock or water to reach your preferred consistency.
- Enhance the Smokiness – If you love a deeper smoky flavor, add a pinch of smoked sea salt
- Make it Vegetarian – Swap the chicken stock for vegetable stock and it’s completely plant-based!
FAQs:
Can I freeze this soup?
Yes! Let it cool completely, then store it in an airtight container in the freezer for up to 3 months. Defrost in the fridge overnight and reheat on the stove.
Can I use dried bay leaves?
Absolutely! Just remember to remove them before blending or serving.
Easy Scottish-Spiced Lentil Soup
Ingredients
- 1 tbsp olive oil or butter (for sautéing)
- 1 large onion finely chopped
- 1 leek sliced
- 2 carrots diced
- 1 small swede diced
- 3 garlic cloves minced (or 1 tsp garlic granules)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 bay leaves
- 1 cup red lentils rinsed (200g)
- 1.5 liters chicken stock
- Salt & pepper to taste
- 100 ml double cream
Instructions
- Sauté the Aromatics:Heat the oil or butter in a large pot over medium heat. Add the chopped onion, leek, and carrots. Cook for 5-7 minutes, stirring occasionally, until they soften and start to release their natural sweetness.
- Add the Spices:Stir in the garlic, cumin, smoked paprika, and bay leaves. Cook for about 1 minute, allowing the spices to bloom and become fragrant
- Simmer the Soup:Add the swede, red lentils, and chicken stock. Stir well, bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and let it cook for 25-30 minutes, stirring occasionally, until the lentils are
- Blend (Optional):If you prefer a smooth soup, remove the bay leaves and blend the mixture with an immersion blender. If you like it chunky, simply mash some of the vegetables with a spoon to thicken the broth.
- Add Cream & Seasoning:Stir in the double cream and season with salt and pepper to taste. Let it simmer for another 2-3 minutes to fully incorporate the flavors.
- Serve & Enjoy:Spoon the soup into bowls and finish with a drizzle of cream or a sprinkle of fresh herbs. For extra texture, top with crunchy sourdough croutons—or, if you're feeling indulgent, crispy pancetta. Serve alongside crusty bread for the ultimate cozy meal!
