Easy Scottish-Spiced Lentil Soup
This Scottish-Spiced Lentil Soup is a hearty, comforting blend of red lentils, root vegetables, and warming spices, finished with a touch of cream for a rich and velvety texture.
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Servings: 4
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!