Your email address will not be published. Chicken Salad Just before serving stir in the chopped parsley. Then stir in the prepared carrots, onion and celery and, with the heat fairly high, toss them around to brown them a little at the edges. Now add the vegetables and garlic and fry until they become soft. Thanks to fertile land and climate, the Scots have in their arsenal the best lamb, beef and venison, Scottish seas salmon and trout, and are grown in the fields of high-quality vegetables and cereals including lentils. You will also need a large saucepan with a lid. I’ve been thinking of posting this soup recipe for a … Taste and season. Now stir in the washed, drained lentils plus the contents of the tin of tomatoes followed by the crushed garlic then the stock. Required fields are marked *, Prove You\'re Human * Taste the soup to see if it needs salt and pepper before serving. Peel and finely chop the onions and carrots, trim and finely chop the celery, and peel and finely slice the garlic. Goes well with: Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally, 6 rashers smoked, streaky bacon, rind removed and finely chopped, 6 oz (175 g), green-brown lentils, washed and drained, Chestnut Soup with Bacon and Thyme Croutons. Transfer the mixture into a bowl and cover it with a lid. My grandmother’s lentil soup is a very dour Scottish dish: plain, good, ordinary, fine cooking. Pour over enough cold water to cover everything completely - about 1.5-2 litres. Thanks to fertile land and climate, the Scots have in their arsenal the best lamb, beef and venison, Scottish seas salmon and trout, and are grown in the fields of high-quality vegetables and cereals including lentils. A bowl of lentil soup is the perfect winter warmer Since I was a very young girl I always remember my Gran’s old Belling stove tucked in the corner of the scullery with a big huge pot bubbling away. Drain the lentils and mix them with vegetables, herbs and water. Leave it for the next 30 minutes. Divine theme by Restored 316. If you're using a ham hock or gammon joint place this on top of the lentils and vegetables. For a better experience on Delia Online website, enable JavaScript in your browser. This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course. As soon as the soup comes to the boil, put a lid on and simmer, as gently as possible, for about 1 hour. In the Scottish cuisine can be prepared many thick and rich soups, one of the most famous is a Scottish shepherd soup with lentil. 200g Red Split Lentils, rinsed in a sieve to remove dust and debris, 3 Carrots, Peeled and cut into small dice, 6 Rashers of Bacon Bacon, cut into small pieces OR 1 Small Ham hock or Gammon Joint, 1 Ham Stock Cube (only if using bacon - you shouldn't need it if you are using a ham hock or gammon joint because the meat will flavour the soup beautifully). If you're using bacon there's no need to add it yet. Finely chop the Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren’t sticking. The old fashioned, simple recipes are the best – and looking at a few of my most popular recipes on this blog – tattie soup, cheese scones and mince and tatties it seems like many of you agree with me! https://scottishmum.com/2014/10/soup-maker-red-lentil-soup-recipe If you're cooking a ham hock or gammon joint with the soup, it will defintely need a good two hours on a slow simmer. ... Lentil soup. Give the soup a stir every now and then to make sure it isn't sticking to the bottom of the pan. The soup is ready when the ham hock or gammon joint pulls apart easily with two forks. Get grass seed and beat the soup in a blender. Using two forks, shred the meat into small chunks and add to the soup. A bowl of lentil soup is pretty hard to beat. Once your account is created, you'll be logged-in to this account. Scottish cuisine, has developed under the influence of Viking kitchen and followed by the French, is considered to be quite unique. This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course. When you login first time using a Social Login button, we collect your account public profile information shared by Social Login provider, based on your privacy settings. Carefully lift the joint from the soup and place on a chopping board. Would love your thoughts, please comment. We also get your email address to automatically create an account for you in our website. Serves 4-6. https://www.deliaonline.com/.../smoked-bacon-and-lentil-soup Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Heat the oil in a large cooking pot and fry the bacon in it until the fat begins to run. Bring to the boil, then turn down to a gentle simmer. Place the rinsed lentils in a large saucepan with the onions and carrots. In the Scottish cuisine can be prepared many thick and rich soups, one of the most famous is a Scottish shepherd soup with lentil. Your email address will not be published. Heat the oil in a large pan and if you can add bacon then better fry it before mixing it with the mixture. eight − = 4. Cook until the lentils and vegetables about 30 minutes. This will eventually serve as a full meal once you eat chicken salad along with Scottish lentil soup. Add the chopped bacon and ham stock cube if using, then cook on a gentle heat for 11/2-2 hours. Rinse the lentils in a sieve under running cold water. Lentils swell as they cook so you might need to add more liquid later. This is a very substantial soup, best made with whole lentils which are a greeny brown colour and don't need any soaking. About 15 minutes before the end add the cabbage. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online.

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