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

Scottish Red Lentil Soup Recipe

8 c. stock (chicken, beef, vegetable, whatever you have on hand)

1 Tbsp. schmaltz or oil

2 large carrots, chopped

2 medium turnips, chopped

1 large onion, chopped

1/4 c. barley

1/2 c. red lentils

1/4 tsp. black pepper

Salt to taste

*Optional additions as desired*

Celery

Leeks

Leftover chicken or ham

Canned ham

Green onions

Parsley

Saute the onion in oil until tender. Add whichever broth you prefer along with the barley. Bring to a boil. Simmer for 60 minutes or until the barley is tender. I did this part in my Instant Pot, high pressure for 20 minutes. Release the heat and set the pot to sauté to finish cooking. 

Add the remaining ingredients to the pot and simmer for 25 minutes or until the lentils and vegetables are tender. 

That's it! Enjoy!

As you can see from the picture I had some turnips leftover after making the soup. They were a great addition to my picture but what to do with them after that? If you want to stick with the Scottish theme I suggest Clapshot or Neeps an tatties. Icelandic Kjotsupa is also a delicious way to try them. But if you want something completely different, and completely delicious, I made more Middle Eastern Pickled Turnips with mine this time.