Vegan Lentil Soup (Traditional Scottish)

There is nothing better than a bowl of nourishing, comforting and satisfying Scottish lentil soup.

Packed full of lentils and plant-based goodness this lentil soup is pure comfort food.

Course Dinner, Lunch, Soup

Cuisine British, Scottish

Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Servings

Calories 300

Author Jacq

Large Saucepan/stock pot/soup pan
potato masher for giving the soup a little mash at the end of cooking alternatively just leave chunky

350 gram carrots about 3 large skins left on if unblemished, diced.
115 gram celery about 2-3 stalks, diced.
360 gram swede about ½ medium swede, diced. (Swedes are often called rutabagas and turnips)
480 gram potato about 3 medium, peel off blemishes but otherwise leave skins on if liked, diced.
160 gram onion 1 large, rough diced.
4-6 cloves garlic diced small or minced.
300 grams red split lentils washed under running water and picked through for debris, easier to do this when using a sieve.
2 bay leaf
2 litres vegetable stock

Add all ingredients to your soup pan.
Pour in the veggie stock.
Bring to the boil.
Lower heat to low-medium and simmer for around 25-30 minutes.
Using a spoon skim off any scummy foaminess that may gather on the soups surface due to the lentils.
Check seasoning,
Add salt and pepper to taste.
Remove the bay leafs.
Using a potato masher give the soup a mash to break up some of the veggies. Mash to your preferred texture.
Alternatively omit the mashing and just enjoy as is.

Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Lentil soup will keep fresh in the fridge, in a covered container for up to 3 days.
Or freeze for 4-6 months. Place in an airtight 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 lentils can become very thick as they sit in the fridge.
As a garnish try a sprinkle of nutritional yeast, grated vegan cheese, cracked black pepper, chilli or red pepper flakes, a few drops of hot sauce, or some chopped fresh herbs such as parsley or lemon balm.
Some freshly squeezed lemon juice gives a nice zesty flavour pop.
Toast some pumpkin or sunflower seeds in a dry fry pan over a medium heat, until aromatic and golden. Scatter over your soup.
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, simply add some bouillon or stock powder/stock cubes. 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.