Scottish Red Lentil (and Barley) Soup

Name: Scottish Red Lentil (and Barley) Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving
Ingredients: 1 ⅓ cups red lentils; 8 cups water; 1 beef bone; ⅓ cup pearl barley; 2 Tbsp olive oil; 1 large onion; 2 medium carrots; 1 stalk celery; 1 small rutabaga; 1 tsp sea salt; 2 tsp beef bouillon; ⅛ tsp black pepper

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6
Calories
250 kcal
Course
Soup
Cuisine
Scottish

Scottish Red Lentil (and Barley) Soup

Chloe Henry

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A simple, healthy Scottish soup that's a perfect cold day's lunch along with some crusty bread.

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Ingredients

Servings

1 ⅓ cups red lentils (rinsed)
8 cups water (or beef/veg stock, use less water/stock for a thicker soup)
1 beef bone (optional if using beef or vegetable stock)
⅓ cup pearl barley (rinsed- optional; omit for gluten free diet)
2 Tbsp olive oil
1 large onion (diced)
2 medium carrots (sliced)
1 stalk celery (with leaves, sliced)
1 small rutabaga (or turnip diced into small cubes)
1 tsp sea salt (depending on if you use water or stock)
2 tsp beef bouillon (may also be added if using water)
⅛ tsp black pepper (freshly ground)

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Instructions

Place the red lentils in a bowl and cover with about an inch of water; set aside.
Put the measured water and bone in a large soup pot, or Dutch oven, with sea salt. Bring to a boil (skim off any scum that rises to the top) then let simmer. Alternatively, start with a pot of beef stock.
WITH BARLEY: (Skip this step you don't want barley) In a small pot, add the barley and cover with half an inch of water, bring to a boil, and simmer for about 10 minutes.
Drain the barley and add to the large pot with the bone (make sure to remove scum first.)
In a medium frying pan, sauté the onion, carrots, celery and turnip/rutabaga in the olive oil for about 6 or 7 minutes. Remove from heat.
Add the drained red lentils and the sautéed vegetables, and another teaspoon of salt; stir well and let simmer for about half an hour, or until cooked.
When ready, remove the bone, taste for salt, adding more if necessary (or beef boullion if using) and freshly ground black pepper.
Serve hot with some hearty bread!

Equipments used:

Notes

Nutrition information is based on the soup INCLUDING barley.

Nutrition Information

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Serving 1 bowl Calories 250kcal (13%) Carbohydrates 39g (13%) Protein 12g (24%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 437mg (18%) Potassium 646mg (18%) Fiber 16g (64%) Sugar 4g (8%) Vitamin A 3446IU (69%) Vitamin C 13mg (14%) Calcium 65mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 250 kcal

% Daily Value*

Serving	1 bowl
Calories	250kcal	13%
Carbohydrates	39g	13%
Protein	12g	24%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Sodium	437mg	18%
Potassium	646mg	14%
Fiber	16g	64%
Sugar	4g	8%
Vitamin A	3446IU	69%
Vitamin C	13mg	14%
Calcium	65mg	7%
Iron	4mg	22%