This Vegan Scottish Traditional Lentil Soup is a family favourite bursting with wholesome flavours and plant-based deliciousness. It's really easy and quick to prepare and perfect for batch meal prep as a large potful is perfect for enjoying easy lunches and light dinners throughout the week. Lentil soup is also perfect for the freezer and can be easily prepared for gluten-free diets.
Over a high heat bring to the boil, lower the heat to low-medium and gently boil for around 25-30 minutes.Using a spoon skim off any scummy foaminess that may gather on the surface, this is just due to the lentils.
Check the seasoning, and add enough salt and pepper to taste. Remove the bay leaf.
Optional: Using a potato masher give the soup a mash to break up some of the soup or all off it. Just mash to your preferred texture, alternatively omit the mashing and just enjoy as is.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Lentil soup will keep fresh in the refrigerator, in a covered container, for up to 3 days.
Or freeze for 2-3 months, place in an sealed container and leave a little room for expansion as the soup freezes.
Reheat your lentil soup by gentling bringing to the boil in a saucepan and simmering for a few minutes. Add extra veggie stock or water if necessary to avoid sticking as the soup can become very thick as its stored.
As a garnish try a sprinkle of nutritional yeast flakes, grated vegan cheese, chilli or red pepper flakes, paprika or cayenne pepper, a few drops of hot sauce, or some chopped fresh herbs such as parsley, chives, lemon balm or a few thyme leaves.
Some freshly squeezed lemon juice gives a nice zesty flavour pop.
Some pumpkin or sunflower seeds toasted in a dry fry pan over a medium heat until golden and crisp are a delicious garnish.
Lentil soup tastes even better the next day.
An idea is to save any water that you have previously used for boiling potatoes or vegetables. Drain, cool and store the cooking liquid in the fridge, covered, for up to 3-4 days. Use the liquid to prepare your veggie stock for soup, by simply adding some bouillon or stock cubes, or stock powder. This saves water but also adds more flavour to your soup, and hopefully any vitamins and minerals that leaked out while your vegetables were boiling will be saved for your soup.
Try not to omit the bay leaf as they do contribute lots of flavour to lentil soups.