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+ servings
This Red Lentil soup is a big bowl of warmth and comfort. It's so easy to make, thick and satisfying with a hearty bite of bacon, and full of healthy veggies.
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4.75 from 4 votes

Scottish Red Lentil Soup with Bacon

A big bowl of warmth and comfort. Easy to make, thick and satisfying with a hearty bite of bacon, and full of healthy veggies.
Prep Time5 mins
Cook Time10 mins
Simmer Time45 mins
Total Time1 hr
Course: Appetizer, Soup
Cuisine: British, Scottish
Keyword: bacon, lentil, lentil soup, soup
Servings: 8 servings
Calories: 218kcal
Author: Carrie Carvalho


  • Soup Pot
  • Stick blender or food processor


  • 250 grams red split lentils
  • 400 grams carrots - peeled and chopped
  • 600 grams turnip/neep/swede/rutabaga - peeled and chopped You can also substitute potato.
  • 2 celery stalks, diced
  • 2 white onions, diced
  • 2 cloves garlic, diced
  • 4 rashers smoked streaky bacon, cut into ½ pieces plus more to garnish - 1-2 slices per bowl
  • 2 bay leaves
  • 1.5 litres ham stock made with 3 stock cubes


  • Before cooking, rinse your lentils well to remove any debris.
  • Heat the oil in your pot over a medium-high heat and add the bacon. Fry until just starting to crisp, then add the onions.
  • When the onions are starting to soften, about 3-5 minutes, add the garlic and the rest of the vegetables and cook for another 2-3 minutes, stirring frequently.
  • Add the bay leaves and lentils, pour over the stock and give everything a good stir.
  • Bring to the boil, then cover, reduce the heat to low and allow to simmer for about 45 minutes - the vegetables should be soft and easily sliced with a fork.
  • Pick out the bay leaves and blend the soup - you can either use a stick blender or carefully transfer to a food processor in batches. Leave some chunks if you prefer. You may wish to add some extra water after blending if the soup becomes too thick.
  • Season to taste, and serve topped with pieces of crispy cooked bacon, a sprinkle of parsley and an optional crack of black pepper or dash of chilli flakes.


Lentil soup will store in the fridge for 3 days.
You can also freeze this soup - defrost before reheating.
Reheat lentil soup on the hob or microwave until piping hot. You may wish to add a splash of water when reheating. 


Calories: 218kcal | Carbohydrates: 33g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 128mg | Potassium: 779mg | Fiber: 13g | Sugar: 8g | Vitamin A: 8418IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 3mg