This Scottish lentil soup is thick, smoky, and properly filling. Red lentils melt into a velvety broth, sweet root veg bring balance, and a good ham hock does the heavy lifting. It’s old-school comfort food that’s naturally high in protein, cheap to make, and ideal for batch cooking.
Ah, Scottish lentil soup. The dish that’s been warming bellies (and possibly souls) across the country for generations. It’s simple, it’s hearty, and it’s so thick it could practically stand a spoon up on its own.
This is the kind of soup that makes you want to wrap yourself in a tartan blanket and pretend you’re in a cosy wee bothy somewhere in the Highlands. No nonsense. No frills. Just honest, rib-sticking comfort.
The secret is a proper ham hock. That magical cut of meat that turns humble red lentils into something rich, smoky and deeply satisfying.
If you’ve got time, simmering your own ham stock is unbeatable. If not, a decent stock cube will still get you most of the way there (no judgement here).
Each bowl comes in at around 25 g protein for roughly 217 calories, making it filling enough for lunch or a light dinner without feeling like you’ve eaten half the pantry.
Main protein sources are red lentils and ham hock, and all you need equipment-wise is a large pot and a spoon. Simple stuff.
Why you’ll love this high-protein recipe
Around 25 g protein per serving to keep you full and satisfied.
Cheap, simple ingredients from any UK supermarket.
Naturally thick and hearty — no cream, no blending required.
Perfect for batch cooking, freezing and reheating.
Old-school comfort food that still fits modern health goals.
Key Ingredients
Red lentils. The backbone of the soup. They break down beautifully, giving that classic thick, creamy texture without needing a blender.
Ham stock. This is where the depth comes from. Homemade from a ham hock if you can, stock cubes if you must.
Leek. Gentle, sweet and traditional. Onions don’t “turn” soup (that’s a myth), but leeks are classic here for a reason.
Carrots. They add sweetness, colour and balance out the smoky ham.
Neep (swede). Buttery, earthy and very Scottish. It gives the soup a proper rounded flavour.
Ham hock. Smoky, salty and packed with protein. Shredded through at the end for maximum impact.
How To Make Scottish Lentil Soup
Gently simmer the ham hock in water until it’s tender and you’ve got a rich, smoky stock. This is the flavour backbone — don’t rush it.
Add the red lentils, chopped leek, carrots, neep, black pepper and measured ham stock to the pot. At this stage it looks watery and unremarkable — trust the process.
After around 45–60 minutes of gentle bubbling, the lentils start to break down and thicken the soup naturally. No blending, no tricks.
You’re looking for that classic Scottish “spoon-stands-up” consistency. If it’s too thick, loosen with a splash of water or stock.
Pull the ham hock apart and stir the meat back through the soup. This is where it turns from good to seriously satisfying.
Give everything a good mix, check seasoning, and serve hot with buttered bread or oatcakes. Mission accomplished.
Serving & storage
To store
Keep the soup in an airtight container in the fridge for up to 3–4 days.
To reheat
Reheat gently in the microwave or on the hob, stirring well. Add a splash of water if it’s thickened up too much.
To freeze
Freezes brilliantly. Portion it up and freeze for up to 3 months.
Serving suggestions
Serve with buttered bread or oatcakes (non-negotiable). A side of cheese if you’re feeling bold. Whisky optional but encouraged.
Variations & tips
Want even more protein? Add extra ham or stir through cooked shredded chicken.
Prefer it smoother? A quick blast with a stick blender works, but traditional versions are chunky.
No ham hock? Smoked bacon lardons or smoked sausage will do the job.
Don’t skimp on the black pepper — it’s part of the flavour, not just garnish.
If it’s too thick the next day, that’s not a problem — that’s success.
FAQ
Can I use a different type of lentil?
You can, but red lentils are best for that classic thick texture. Green or brown lentils will stay firmer and need longer cooking.
Is Scottish lentil soup gluten-free?
Yes — just double-check your stock cubes to be safe.
Can I make this in a slow cooker?
Absolutely. Cook on low for 6–8 hours or high for 3–4 hours.
Do I need to blend Scottish lentil soup?
No — traditionally this soup is left unblended. The red lentils naturally break down as they cook, giving it that thick, hearty texture without any gadgets. If you prefer it smoother, a quick blitz with a stick blender is fine, but it’s definitely optional rather than essential.
This Scottish lentil soup is hearty, smoky, and packed with flavour. Red lentils melt into a thick, velvety broth, while sweet carrots, leeks, and neeps bring a touch of natural sweetness. Add in shredded ham hock for a rich, salty depth, and you've got the perfect winter warmer. It's basically a big, warm cuddle in a bowl – no kilt required.
Total Time:1 hour 10 mins
Yield:51x
Ingredients
UnitsScale
230gred lentils, rinsed
1.2 L ham stock
1 leek, chopped
2 carrots, chopped
1 neep (swede), chopped
Black pepper, lots of grinds
250g shredded ham hock
1/2 tsp salt
Instructions
If you're using a whole ham hock, plonk it into a big pot, cover it with water, and let it simmer for about 3 hours. Once it’s cooked, remove the hock, skim off any foam, and measure out 1.2L of stock. The rest can go in the freezer for another day.
Add your lentils, leeks, carrots, neep, and pepper to the 1.2L of ham stock. Give it a stir, pop the lid on, and let it gently bubble away for about an hour.
By now, the lentils should have broken down completely, giving you that lovely thick consistency. Add the shredded ham, give it a taste, and chuck in some extra salt if needed.
Ladle into bowls and enjoy with a big hunk of buttered bread (mandatory). Maybe even a wee dram of whisky on the side? Go on, you deserve it.
Author:Scott Baptie
Prep Time:10 mins
Cook Time:1 hour
Cuisine:Scottish
Nutrition
Serving Size:1
Calories:217
Fat:5
Carbohydrates:18
Protein:25
Recipe Video
If You Liked This Scottish Lentil Soup, Try These!
Turkish Red Lentil Soup. This hearty Turkish Red Lentil Soup is like a warm hug in a bowl — rich, velvety, and secretly high in protein. With smoky spices, a squeeze of lemon, and that cheeky drizzle of Aleppo pepper oil, it’s comfort food that’s also saintly enough for your gym goals.
Red Lentil Soup. Yes, it’s basically this soup again – but let’s be honest, you can never have too much of a good thing. Slightly different take, same warm, comforting vibes.
Sri Lankan Lentil & Curried Coconut Soup is a spicy, protein-packed bowl born from brilliance. Created to use up homemade Sri Lankan curry powder, it’s warm, creamy, and ideal for weight loss. High in flavour, low in faff. One spoon = obsession.
Leave A Comment Below
Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.
I am looking forward to cooking this soup,as my mother used to cook it for me. It's a warming tasty meal in itself. Not sure where to get the ham hock. As in England.closes I can find is gammon joint.
We are Hungarians, my husband and I traveled to Scotland. We had lentil soup for the first time at the Eilean Donan Coffe Shop. It was so delicious that I looked up the recipe and made yours.
We love it!!!
I don't know what "neep" is, that's why I put some celery in the soup. I make it often and it always reminds me of the Scottish Highlands 🙂 Thank you!
Thank you so much! I hope you enjoyed your visit 🏴
This is the recipe my Mother always used… it never fails with flavour and texture.
I add finely chopped/sliced Cavolo Nero kale into the soup about 10 mins before serving. Alternatively 2-3 tablespoon chopped parsley.
You forgot the dsrt spn of marmalade added at the end of making lentil soup…A recipe my Scottish gran used way back in the 1920s ….she used everything else pretty much the same as this recipe…..except she used onion instead of leeks and she put potatoes in at the same time as sauteing veg before adding to stock. The marmalade seemed to just balance out the flavours some how.
Interesting, never heard of that. I'll give it a go next time I make it. Thanks for the tip.
I have lived in Australia for the past 60 years and lentil soup is always on my soup list. Sometimes with slight variations depending on what is on hand. My family used to say that it gave them a windy tum but I found that by thoroughly washing the lentils, the problem was gone. onlproblem iyMy
I came across Scott’s Korean Beef Bowl video online. I had all the ingredients at home so gave it a go. Now I have his app, his book and friends are also trying his recipes. I love that the base ingredients are used in many of the dishes but they still have their unique flavour. The kids love the food and a 9.5 is the lowest score on of his dishes has been given at my house. Delicious and healthy recipes to suit all tastes. I am so glad to have found his him!
Large onion, large potato, one Bulb ( not clove) of garlic, 2 carrots, 300g red lentils, 6 Knorr veg. Stock cubes or 4 veg and two ham, some ground plack pepper
Hi Scott, I'm going to give this a try this week for Burns Night, along with Chicken Balmoral from your recipe book. Really looking forward to that with a wee dram and some tunes.
If doing the soup in the slow cooker is it still the same amount of water do I cook any of the veg at all or just put it in sliced and diced sorry if daft question never made soup in slow cooker heard alot of disaster stories about it
Tasty soup, added unsmoked gammon stripping off fatty bits and, after reading all the comments, added celery since it’s doesn’t really change calories that much.
Made this soup yesterday, went out shopping and when I returned the smell when I opened my front door was amazing! My daughter couldnt wait to have some and said it was absolutely delicious. This is going to be a regular making from now on. Thankyou for a simple but amazing recipe!
This recipe is absolutely "Banging" !!! I made it last night and just had a bowl for lunch with some nice crusty bread. One of the nicest lentil soups I've ever tasted. I normally go "off piste" when making soups by adding all sorts, but Scott is right - I followed the recipe to the letter and definitely was not disappointed. Try it - you'll love it !!
Scott is the owner and founder of Food For Fitness. He is a fat loss coach, speaker and fitness writer with a masters (MSc) degree in Applied Sports Nutrition.
I'm a Nutritionist and Sunday Times Bestselling recipe book author who makes high-protein recipes for busy families, fitness enthusiasts or people just trying to eat healthier!
I bought the high protein handbook 6 and it has been a great slow cooker recipe book that the whole family has enjoyed. The recipes always come out well with a good consistency for the sauce and taste delicious. I have now purchased the remaining books and can’t wait to try new recipes! Thanks
Scott
At Food For Fitness we help families lose weight the simple way - with high-protein recipes, realistic nutrition advice, and no fads. Find easy meals, expert guidance, and tools that make healthy eating effortless.
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Nice wee bit lentil soup canae Wack it.
100% glad you agree.
Its in the slow cooker as I text.Tea time can't come quick enough.Thank you for sharing the recipe.
MY pleasure, I hope you enjoyed it!!
I am looking forward to cooking this soup,as my mother used to cook it for me. It's a warming tasty meal in itself. Not sure where to get the ham hock. As in England.closes I can find is gammon joint.
How did you get on Emily?
Will this taste good simply with ham stock, without adding any extra meat?
Won't be "as good" but still really good!
We are Hungarians, my husband and I traveled to Scotland. We had lentil soup for the first time at the Eilean Donan Coffe Shop. It was so delicious that I looked up the recipe and made yours.
We love it!!!
I don't know what "neep" is, that's why I put some celery in the soup. I make it often and it always reminds me of the Scottish Highlands 🙂 Thank you!
Thank you so much! I hope you enjoyed your visit 🏴
This is the recipe my Mother always used… it never fails with flavour and texture.
I add finely chopped/sliced Cavolo Nero kale into the soup about 10 mins before serving. Alternatively 2-3 tablespoon chopped parsley.
Great to hear it!
You can use ham ribs instead of a ham hough...be careful as they add salt...but delicious. Also never use onions and leeks..one or the other.
You forgot the dsrt spn of marmalade added at the end of making lentil soup…A recipe my Scottish gran used way back in the 1920s ….she used everything else pretty much the same as this recipe…..except she used onion instead of leeks and she put potatoes in at the same time as sauteing veg before adding to stock. The marmalade seemed to just balance out the flavours some how.
Interesting, never heard of that. I'll give it a go next time I make it. Thanks for the tip.
I have lived in Australia for the past 60 years and lentil soup is always on my soup list. Sometimes with slight variations depending on what is on hand. My family used to say that it gave them a windy tum but I found that by thoroughly washing the lentils, the problem was gone. onlproblem iyMy
Hope you enjoy this Marleen.
the pic of ingredients shows a swede not a turnip!
I came across Scott’s Korean Beef Bowl video online. I had all the ingredients at home so gave it a go. Now I have his app, his book and friends are also trying his recipes. I love that the base ingredients are used in many of the dishes but they still have their unique flavour. The kids love the food and a 9.5 is the lowest score on of his dishes has been given at my house. Delicious and healthy recipes to suit all tastes. I am so glad to have found his him!
Large onion, large potato, one Bulb ( not clove) of garlic, 2 carrots, 300g red lentils, 6 Knorr veg. Stock cubes or 4 veg and two ham, some ground plack pepper
Hi Scott, I'm going to give this a try this week for Burns Night, along with Chicken Balmoral from your recipe book. Really looking forward to that with a wee dram and some tunes.
If doing the soup in the slow cooker is it still the same amount of water do I cook any of the veg at all or just put it in sliced and diced sorry if daft question never made soup in slow cooker heard alot of disaster stories about it
Absolutely delicious, another winning recipe from Scott!!
Tasty soup, added unsmoked gammon stripping off fatty bits and, after reading all the comments, added celery since it’s doesn’t really change calories that much.
Lentil soup is absolutely delicious.
My pot of Scottish Red Lentil Soup lasted 3 days. I’m going to have to double the recipe. Thank you for sharing 🌺
Grans recipe , leeks instead of onions grated carrot instead of purée gives it colour
Made this soup yesterday, went out shopping and when I returned the smell when I opened my front door was amazing! My daughter couldnt wait to have some and said it was absolutely delicious. This is going to be a regular making from now on. Thankyou for a simple but amazing recipe!
Amazing feedback Michelle. Glad you and your daughter both enjoyed it so much! Thanks for the review.
This recipe is similar to an old Welsh recipe I'm gonna make this and enjoy it thank you for this amazing soup
Thanks Kevin. Glad you enjoyed it.
Can't wait to try this recipe looks easy and amazing
Hope you like it Lorna. Let me know how you get on.
Hi made this today delicious and very easy to make warmed me up after a very cold day and the tomato puree is a brilliant idea to add !!
Fantastic, thanks Aileen. Glad you enjoyed it.
This recipe is absolutely "Banging" !!! I made it last night and just had a bowl for lunch with some nice crusty bread. One of the nicest lentil soups I've ever tasted. I normally go "off piste" when making soups by adding all sorts, but Scott is right - I followed the recipe to the letter and definitely was not disappointed. Try it - you'll love it !!
Much appreciated, thanks Iain!