Scottish Red Lentil (and Barley) Soup
User Reviews
4.8
Scottish Red Lentil (and Barley) Soup
Description
Scottish Red Lentil (and Barley) Soup uses rinsed red lentils and optional pearl barley simmered in water or beef/vegetable stock, optionally enhanced with a beef bone for richness. Vegetables including onion, carrot, celery, and rutabaga add aromatic layers. The recipe involves sautéing these vegetables before combining them with the lentils and barley. The soup is cooked to a tender consistency, with seasoning adjusted at the end to balance salt and pepper levels according to stock or water base.
The lentils provide a soft body to the soup, while the barley contributes a slight chewiness for varied texture. The initial boiling and skimming steps ensure a clear broth, and the mix of vegetables enhances nutrient content and flavor complexity. This dish suits a warming lunch or dinner during colder seasons.
It can be served on its own or with bread to complement the thick soup. Adjust the salt to taste depending on whether stock or water is used. Removing the bone before serving ensures an easy to enjoy bowl without interruptions.
Nutrition details include the barley when used. The soup also accommodates gluten-free diets by omitting barley. Leftovers store well and can be reheated gently on the stove.
Ingredients
- 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 carrot sliced
- 1 talk celery (with leaves, sliced)
- 1 small rutabaga (or turnip diced into small cubes)
- 1 tsp salt depending on if you use water or stock, sea salt
- 2 tsp beef bouillon (may also be added if using water)
- ⅛ tsp black pepper (freshly ground)
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!
Notes
- Omit pearl barley for a gluten-free version of the soup.
- Adjust salt quantities depending on whether stock or plain water is used.
- Removing the beef bone before serving prevents any unexpected bites.
- The nutrition information accounts for the soup with barley included.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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