Scottish Red Lentil Soup
Welcome to this months Soup Saturday Swappers! This month we are sharing soups that celebrate our Ancestry. Like most Americans mine is a plethora of cultures, but Scottish is the bulk of that. This simple soup has few ingredients really highlighting the ingredients used. The flavors of homemade stock with the tender barley vibrant turnips are the ultimate comfort food, I love the way barley cooks in to broth slightly thickening it.
We had roasted chicken earlier in the week and I cooked them down and picked the remaining meat off the frame. The soup uses lentils as a source of protein but the leftover chicken went in too. Ham is also a great addition. Use whatever you have on hand. I saw a lot of recipes that called for celery or leeks, or fresh herbs. I didn't have them on hand so they didn't end up my dinner but they would go perfectly. Again, use whatever you do or don't have on hand.
Check out these other delicious soups that Celebrate Ancestry.
- Apong Meling's Sinigang from Culinary Adventures with Camilla
- Chach- A Dessert Soup - East Indian from Sneha's Recipe
- Cock-a-leekie Scottish Chicken Soup from Making Miracles
- French Canadian Split Pea Soup from A Day in the Life on the Farm
- Mulligatawny Soup from Magical Ingredients
- Scottish Red Lentil Soup from Pandemonium Noshery
- Scottish Tattie and Spent Grain Soup from Palatable Pastime
- Ticinese Minestrone from Karen's Kitchen Stories