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Scottish Lentil Soup

Scottish lentil soup simmers red lentils, vegetables, and smoked ham hock in a savory broth until the vegetables are tender and the meat pulls easily from the bone. This hearty stovetop soup makes six servings and finishes with a taste-and-season step for salt.
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Prep Time 20 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Scottish
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 8 cups water
  • 1 smoked ham hock 1.5-pound
  • 1 yellow onion medium, finely chopped
  • 2 carrots medium, peeled and diced
  • 1 rutabaga small, about 8 ounces, peeled and diced
  • 2 celery ribs, diced
  • 1 leek medium, white and light green parts, rinsed well and sliced
  • 1.5 cups dried red lentils rinsed and picked over
  • 1 bay leaf
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon kosher salt plus more to taste

Method
 

  1. Combine the water and ham hock in a 6-quart pot.
  2. Bring to a boil over high heat, reduce to low, partially cover, and simmer for 2 to 2 1/2 hours, until the meat pulls easily from the bone.
  3. Transfer the ham hock to a plate.
  4. Skim excess fat from the broth, then pull the meat from the bone and set it aside; discard the bone and skin.
  5. Add the onion, carrots, rutabaga, celery, leek, lentils, bay leaf, and black pepper to the broth.
  6. Bring to a simmer over medium-high heat, then reduce to low and simmer uncovered for 25 to 35 minutes, until the lentils have softened and the vegetables are tender.
  7. Stir the ham, 1/2 teaspoon kosher salt, and any accumulated juices into the soup.
  8. Simmer for 5 minutes, remove the bay leaf, and taste; add more salt if needed.

Notes

For tender vegetables that hold their shape, add them only after the ham hock broth is ready. Refrigerate leftovers for up to 3 to 4 days or freeze them; for a vegetarian version, omit the ham hock and use vegetable broth instead.